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 Oceania, the daily total is around 1893 g, with produce leading at 41% and fish and seafood at the bottom with 5%.
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 336 G
157 G
171 G
3 G
0 G
0 G
0 G
0 G
0 G
5 G
Produce 624 G
29 G
337 G
92 G
166 G
0 G
Produce 778 G
15 G
142 G
452 G
160 G
0 G
Meats 40 G
5 G
13 G
2 G
2 G
16 G
2 G
Meats 135 G
81 G
23 G
18 G
7 G
1 G
5 G
Fish and seafood 31 G
27 G
4 G
Fish and seafood 100 G
91 G
9 G
Eggs and dairy 21 G
12 G
8 G
1 G
Eggs and dairy 131 G
13 G
102 G
16 G
SUGARS, FATS AND NUTS 38 G
2 G
12 G
0 G
17 G
7 G
SUGARS, FATS AND NUTS 413 G
2 G
179 G
0 G
31 G
201 G
ANGELICA
MUGWORT
SESAME LEAVES
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
TARO LEAVES
ANGELICA
MUGWORT
SESAME LEAVES
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
TARO LEAVES
DRY CHILI
SICHUAN PEPPER
BLACK PEPPER
CLOVES
MUSTARD SEEDS
TURMERIC DRY
DRY CHILI
SICHUAN PEPPER
BLACK PEPPER
CLOVES
MUSTARD SEEDS
TURMERIC DRY
CHINESE CHIVES
DRIED MUSHROOMS
GARLIC
GINGER
ONION
SPRING ONION
CHILI PEPPERS
LIME
PANDANUS LEAVES
TURMERIC
CHINESE CHIVES
DRIED MUSHROOMS
GARLIC
GINGER
ONION
SPRING ONION
CHILI PEPPERS
LIME
PANDANUS LEAVES
TURMERIC
ANCHOVIES
DOENJANG
DRIED FISH/SEAFOOD
FERMENTED FISH/SEAFOOD
GOCHUJANG
GRAIN VINEGAR
RICE SYRUP
RICE VINEGAR
RICE WINE
SESAME OIL
SESAME SEEDS
DRIED SEAWEED
FISH SAUCE
SOY SAUCE
COCONUT MILK
FERMENTED BREADFRUIT
SPECIALTY VINEGAR
TAMARIND
ANCHOVIES
DOENJANG
DRIED FISH/SEAFOOD
FERMENTED FISH/SEAFOOD
GOCHUJANG
GRAIN VINEGAR
RICE SYRUP
RICE VINEGAR
RICE WINE
SESAME OIL
SESAME SEEDS
DRIED SEAWEED
FISH SAUCE
SOY SAUCE
COCONUT MILK
FERMENTED BREADFRUIT
SPECIALTY VINEGAR
TAMARIND
