Quantifying culinary diversity across countries.
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In Papua New Guinea, people consume about 1933 g of food per day, with produce taking the biggest share at 66%, and eggs and dairy coming in last at 1%. 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 222 G
92 G
116 G
4 G
0 G
0 G
0 G
0 G
7 G
3 G
Grains 336 G
157 G
171 G
3 G
0 G
0 G
0 G
0 G
0 G
5 G
Produce 1266 G
1 G
148 G
493 G
624 G
0 G
Produce 778 G
15 G
142 G
452 G
160 G
0 G
Meats 167 G
11 G
26 G
2 G
4 G
121 G
3 G
Meats 135 G
81 G
23 G
18 G
7 G
1 G
5 G
Fish and seafood 38 G
38 G
0 G
Fish and seafood 100 G
91 G
9 G
Eggs and dairy 22 G
1 G
18 G
3 G
Eggs and dairy 131 G
13 G
102 G
16 G
SUGARS, FATS AND NUTS 218 G
2 G
38 G
0 G
21 G
157 G
SUGARS, FATS AND NUTS 413 G
2 G
179 G
0 G
31 G
201 G
LEMONGRASS
BETTEL LEAVES
KAFFIR LIME LEAVES
TARO LEAVES
LEMONGRASS
BETTEL LEAVES
KAFFIR LIME LEAVES
TARO LEAVES
CINNAMON
DRY CHILI
MACE
NUTMEG
BLACK PEPPER
CLOVES
MUSTARD SEEDS
TURMERIC DRY
CINNAMON
DRY CHILI
MACE
NUTMEG
BLACK PEPPER
CLOVES
MUSTARD SEEDS
TURMERIC DRY
GALANGAL
CHILI PEPPERS
GARLIC
GINGER
LIME
ONION
SPRING ONION
TURMERIC
PANDANUS LEAVES
GALANGAL
CHILI PEPPERS
GARLIC
GINGER
LIME
ONION
SPRING ONION
TURMERIC
PANDANUS LEAVES
COCONUT MILK
DRIED SEAWEED
FERMENTED BREADFRUIT
FISH SAUCE
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
COCONUT MILK
DRIED SEAWEED
FERMENTED BREADFRUIT
FISH SAUCE
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
