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 Togo, the daily total is around 1228 g, with produce leading at 49% and eggs and dairy at the bottom with 2%.
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 439 G
51 G
83 G
222 G
0 G
0 G
0 G
7 G
75 G
1 G
Produce 624 G
29 G
337 G
92 G
166 G
0 G
Produce 606 G
29 G
99 G
458 G
19 G
0 G
Meats 40 G
5 G
13 G
2 G
2 G
16 G
2 G
Meats 34 G
18 G
6 G
2 G
4 G
2 G
2 G
Fish and seafood 31 G
27 G
4 G
Fish and seafood 27 G
27 G
0 G
Eggs and dairy 21 G
12 G
8 G
1 G
Eggs and dairy 20 G
5 G
14 G
1 G
SUGARS, FATS AND NUTS 38 G
2 G
12 G
0 G
17 G
7 G
SUGARS, FATS AND NUTS 102 G
0 G
48 G
0 G
35 G
19 G
ANGELICA
MUGWORT
SESAME LEAVES
AFRICAN BASIL
BAY LEAVES
BITTER LEAVES
LEMONGRASS
PARSLEY
PREKESE
UTAZI LEAVES
UZIZA LEAVES
ANGELICA
MUGWORT
SESAME LEAVES
AFRICAN BASIL
BAY LEAVES
BITTER LEAVES
LEMONGRASS
PARSLEY
PREKESE
UTAZI LEAVES
UZIZA LEAVES
SICHUAN PEPPER
BLACK PEPPER
DRY CHILI
CALABASH NUTMEG
CLOVES
GRAINS OF PARADISE
GRAINS OF SELIM
SICHUAN PEPPER
BLACK PEPPER
DRY CHILI
CALABASH NUTMEG
CLOVES
GRAINS OF PARADISE
GRAINS OF SELIM
CHINESE CHIVES
DRIED MUSHROOMS
SPRING ONION
GARLIC
GINGER
ONION
CHILI PEPPERS
LIME
CHINESE CHIVES
DRIED MUSHROOMS
SPRING ONION
GARLIC
GINGER
ONION
CHILI PEPPERS
LIME
ANCHOVIES
DOENJANG
DRIED SEAWEED
FERMENTED FISH/SEAFOOD
FISH SAUCE
GOCHUJANG
GRAIN VINEGAR
RICE SYRUP
RICE VINEGAR
RICE WINE
SESAME OIL
SESAME SEEDS
SOY SAUCE
DRIED FISH/SEAFOOD
FERMENTED BEANS
ANCHOVIES
DOENJANG
DRIED SEAWEED
FERMENTED FISH/SEAFOOD
FISH SAUCE
GOCHUJANG
GRAIN VINEGAR
RICE SYRUP
RICE VINEGAR
RICE WINE
SESAME OIL
SESAME SEEDS
SOY SAUCE
DRIED FISH/SEAFOOD
FERMENTED BEANS
