Quantifying culinary diversity across countries.
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In North Korea, people consume about 1245 g of food per day, with produce taking the biggest share at 50%, and eggs and dairy coming in last at 2%. In Caribbean, the daily total is around 1905 g, with produce leading at 48% and fish and seafood at the bottom with 1%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 491 G
41 G
263 G
173 G
2 G
2 G
6 G
0 G
3 G
1 G
Grains 411 G
128 G
234 G
46 G
1 G
0 G
1 G
0 G
1 G
0 G
Produce 624 G
29 G
337 G
92 G
166 G
0 G
Produce 909 G
29 G
217 G
160 G
497 G
0 G
Meats 40 G
5 G
13 G
2 G
2 G
16 G
2 G
Meats 141 G
83 G
29 G
16 G
2 G
3 G
8 G
Fish and seafood 31 G
27 G
4 G
Fish and seafood 26 G
23 G
3 G
Eggs and dairy 21 G
12 G
8 G
1 G
Eggs and dairy 231 G
20 G
207 G
4 G
SUGARS, FATS AND NUTS 38 G
2 G
12 G
0 G
17 G
7 G
SUGARS, FATS AND NUTS 187 G
1 G
116 G
0 G
32 G
38 G
ANGELICA
MUGWORT
SESAME LEAVES
BAY LEAVES
CILANTRO
CULANTRO
HIBISCUS
MINT
OREGANO
THYME
ANGELICA
MUGWORT
SESAME LEAVES
BAY LEAVES
CILANTRO
CULANTRO
HIBISCUS
MINT
OREGANO
THYME
SICHUAN PEPPER
BLACK PEPPER
DRY CHILI
ALLSPICE
ANNATTO/ACHIOTE
CINNAMON
CLOVES
CUMIN
GINGER
NUTMEG
TURMERIC DRY
SICHUAN PEPPER
BLACK PEPPER
DRY CHILI
ALLSPICE
ANNATTO/ACHIOTE
CINNAMON
CLOVES
CUMIN
GINGER
NUTMEG
TURMERIC DRY
CHINESE CHIVES
DRIED MUSHROOMS
GARLIC
GINGER
ONION
SPRING ONION
BELL PEPPERS
CHILI PEPPERS
LEMON
LIME
CHINESE CHIVES
DRIED MUSHROOMS
GARLIC
GINGER
ONION
SPRING ONION
BELL PEPPERS
CHILI PEPPERS
LEMON
LIME
ANCHOVIES
DOENJANG
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED FISH/SEAFOOD
FISH SAUCE
GOCHUJANG
GRAIN VINEGAR
RICE SYRUP
RICE VINEGAR
RICE WINE
SESAME OIL
SESAME SEEDS
SOY SAUCE
ACHIOTE PASTE
COCONUT MILK
RUM
SUGARCANE MOLASSES
TAMARIND
ANCHOVIES
DOENJANG
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED FISH/SEAFOOD
FISH SAUCE
GOCHUJANG
GRAIN VINEGAR
RICE SYRUP
RICE VINEGAR
RICE WINE
SESAME OIL
SESAME SEEDS
SOY SAUCE
ACHIOTE PASTE
COCONUT MILK
RUM
SUGARCANE MOLASSES
TAMARIND
