Quantifying culinary diversity across countries.
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In Namibia, people consume about 1489 g of food per day, with produce taking the biggest share at 41%, and fish and seafood coming in last at 2%. In Tunisia, the daily total is around 2310 g, with produce leading at 49% and fish and seafood at the bottom with 2%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 373 G
161 G
29 G
135 G
1 G
0 G
1 G
43 G
3 G
0 G
Grains 565 G
538 G
4 G
0 G
20 G
0 G
0 G
0 G
1 G
2 G
Produce 604 G
23 G
93 G
345 G
143 G
0 G
Produce 1135 G
19 G
722 G
79 G
286 G
0 G
Meats 96 G
30 G
14 G
19 G
11 G
14 G
8 G
Meats 79 G
48 G
0 G
11 G
15 G
1 G
4 G
Fish and seafood 32 G
28 G
4 G
Fish and seafood 37 G
35 G
2 G
Eggs and dairy 191 G
3 G
184 G
4 G
Eggs and dairy 307 G
21 G
279 G
7 G
SUGARS, FATS AND NUTS 193 G
1 G
161 G
0 G
28 G
3 G
SUGARS, FATS AND NUTS 187 G
20 G
95 G
0 G
58 G
14 G
AFRICAN BASIL
BAY LEAVES
CILANTRO
THYME
MINT
PARSLEY
AFRICAN BASIL
BAY LEAVES
CILANTRO
THYME
MINT
PARSLEY
CALABASH NUTMEG
CLOVES
GINGER
GRAINS OF PARADISE
BLACK PEPPER
CUMIN
DRY CHILI
TURMERIC DRY
CARAWAY
CINNAMON
CORIANDER
NIGELA SEED
PAPRIKA
SAFFRON
CALABASH NUTMEG
CLOVES
GINGER
GRAINS OF PARADISE
BLACK PEPPER
CUMIN
DRY CHILI
TURMERIC DRY
CARAWAY
CINNAMON
CORIANDER
NIGELA SEED
PAPRIKA
SAFFRON
GINGER
CHILI PEPPERS
GARLIC
LEMON
ONION
TOMATO
BELL PEPPERS
LIME
ORANGE WATER
ROSEWATER
GINGER
CHILI PEPPERS
GARLIC
LEMON
ONION
TOMATO
BELL PEPPERS
LIME
ORANGE WATER
ROSEWATER
CANE VINEGAR
DRIED FISH/SEAFOOD
FERMENTED FISH/SEAFOOD
HONEY
CAPERS
DATE SYRUP / SILAN
FERMENTED BUTTER
OLIVE OIL
OLIVES
PEPPER PASTE
PRESERVED LEMONS
TAMARIND
TOMATO PASTE
WINE VINEGAR
CANE VINEGAR
DRIED FISH/SEAFOOD
FERMENTED FISH/SEAFOOD
HONEY
CAPERS
DATE SYRUP / SILAN
FERMENTED BUTTER
OLIVE OIL
OLIVES
PEPPER PASTE
PRESERVED LEMONS
TAMARIND
TOMATO PASTE
WINE VINEGAR
