Quantifying culinary diversity across countries.
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In Malaysia, people consume about 1487 g of food per day, with grains taking the biggest share at 32%, and eggs and dairy coming in last at 5%. In Guinea, the daily total is around 1713 g, with produce leading at 53% and fish and seafood at the bottom with 2%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 481 G
113 G
313 G
44 G
0 G
0 G
4 G
0 G
0 G
7 G
Grains 560 G
55 G
442 G
30 G
0 G
0 G
0 G
2 G
2 G
29 G
Produce 376 G
8 G
188 G
58 G
122 G
0 G
Produce 908 G
10 G
131 G
523 G
243 G
0 G
Meats 182 G
138 G
20 G
19 G
3 G
0 G
2 G
Meats 47 G
10 G
1 G
23 G
6 G
1 G
6 G
Fish and seafood 147 G
124 G
23 G
Fish and seafood 29 G
29 G
0 G
Eggs and dairy 80 G
44 G
30 G
6 G
Eggs and dairy 56 G
6 G
49 G
1 G
SUGARS, FATS AND NUTS 221 G
8 G
122 G
0 G
57 G
34 G
SUGARS, FATS AND NUTS 113 G
0 G
45 G
0 G
43 G
25 G
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
CILANTRO
BAOBAB LEAVES
BAY LEAVES
BITTER LEAVES
HIBISCUS
MINT
PARSLEY
THYME
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
CILANTRO
BAOBAB LEAVES
BAY LEAVES
BITTER LEAVES
HIBISCUS
MINT
PARSLEY
THYME
CINNAMON
CLOVES
CORIANDER
CUMIN
STAR ANISE
TURMERIC DRY
BLACK PEPPER
DRY CHILI
GINGER
CINNAMON
CLOVES
CORIANDER
CUMIN
STAR ANISE
TURMERIC DRY
BLACK PEPPER
DRY CHILI
GINGER
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
SPRING ONION
TOMATO
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
SPRING ONION
TOMATO
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PALM OIL
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
MUSTARD
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PALM OIL
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
MUSTARD
