Quantifying culinary diversity across countries.
Compare countries
VS
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 Timor Leste, the daily total is around 1082 g, with grains leading at 51% and fish and seafood at the bottom with 2%.
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 562 G
41 G
365 G
155 G
0 G
0 G
0 G
0 G
0 G
1 G
Produce 1266 G
1 G
148 G
493 G
624 G
0 G
Produce 244 G
18 G
72 G
108 G
44 G
0 G
Meats 167 G
11 G
26 G
2 G
4 G
121 G
3 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Fish and seafood 38 G
38 G
0 G
Fish and seafood 17 G
16 G
1 G
Eggs and dairy 22 G
1 G
18 G
3 G
Eggs and dairy 76 G
6 G
67 G
3 G
SUGARS, FATS AND NUTS 218 G
2 G
38 G
0 G
21 G
157 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
LEMONGRASS
BAY LEAVES
BETTEL LEAVES
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
MINT
THAI BASIL
LEMONGRASS
BAY LEAVES
BETTEL LEAVES
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
MINT
THAI BASIL
MACE
NUTMEG
BLACK PEPPER
CINNAMON
DRY CHILI
CLOVES
CORIANDER
CUMIN
TURMERIC DRY
MACE
NUTMEG
BLACK PEPPER
CINNAMON
DRY CHILI
CLOVES
CORIANDER
CUMIN
TURMERIC DRY
ONION
SPRING ONION
TURMERIC
CHILI PEPPERS
GALANGAL
GARLIC
GINGER
LIME
PANDANUS LEAVES
SHALLOT
ONION
SPRING ONION
TURMERIC
CHILI PEPPERS
GALANGAL
GARLIC
GINGER
LIME
PANDANUS LEAVES
SHALLOT
COCONUT MILK
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
COCONUT MILK
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
