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 Uganda, the daily total is around 1355 g, with produce leading at 65% and meats 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 221 G
36 G
34 G
144 G
1 G
0 G
0 G
3 G
1 G
2 G
Produce 376 G
8 G
188 G
58 G
122 G
0 G
Produce 880 G
40 G
80 G
233 G
527 G
0 G
Meats 182 G
138 G
20 G
19 G
3 G
0 G
2 G
Meats 29 G
4 G
8 G
11 G
3 G
0 G
3 G
Fish and seafood 147 G
124 G
23 G
Fish and seafood 40 G
40 G
0 G
Eggs and dairy 80 G
44 G
30 G
6 G
Eggs and dairy 93 G
2 G
90 G
1 G
SUGARS, FATS AND NUTS 221 G
8 G
122 G
0 G
57 G
34 G
SUGARS, FATS AND NUTS 92 G
0 G
38 G
9 G
26 G
19 G
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
CILANTRO
AFRICAN BASIL
PARSLEY
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
CILANTRO
AFRICAN BASIL
PARSLEY
CINNAMON
CLOVES
STAR ANISE
BLACK PEPPER
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
GREEN CARDAMOM
CINNAMON
CLOVES
STAR ANISE
BLACK PEPPER
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
GREEN CARDAMOM
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
TOMATO
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
TOMATO
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PALM OIL
PEPPER PASTE
SOY SAUCE
SESAME SEEDS
TAMARIND
DRIED FISH/SEAFOOD
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PALM OIL
PEPPER PASTE
SOY SAUCE
SESAME SEEDS
TAMARIND
DRIED FISH/SEAFOOD
