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Swiss vs Vietnamese food & cuisine

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Switzerland

Vietnam

In Switzerland, people consume about 2469 g of food per day, with eggs and dairy taking the biggest share at 36%, and fish and seafood coming in last at 2%. In Vietnam, the daily total is around 1973 g, with produce leading at 39% and eggs and dairy at the bottom with 5%.

Staple ingredients Key flavorings

Switzerland

Vietnam

The average Swiss daily plate size is

The average Vietnamese daily plate size is

2469 g.

1973 g.

Grains

Fish and seafood

Produce

Eggs and dairy

Meats

Sugar, fats and nuts

Grains 330 G

WHEAT

301 G

RICE

10 G

CORN

3 G

BARLEY

4 G

RYE

2 G

OATS

7 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

Grains 704 G

WHEAT

44 G

RICE

612 G

CORN

48 G

BARLEY

0 G

RYE

0 G

OATS

0 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

0 G

Produce 769 G

PULSES

5 G

VEGETABLES

352 G

STARCHY ROOTS

123 G

FRUITS

289 G

SEA PLANTS

0 G

Produce 765 G

PULSES

9 G

VEGETABLES

479 G

STARCHY ROOTS

49 G

FRUITS

224 G

SEA PLANTS

0 G

Meats 194 G

POULTRY

47 G

PORK

77 G

BEEF

53 G

MUTTON AND GOAT

4 G

OTHER MEAT

3 G

OFFALS

10 G

Meats 159 G

POULTRY

45 G

PORK

83 G

BEEF

14 G

MUTTON AND GOAT

1 G

OTHER MEAT

1 G

OFFALS

15 G

Fish and seafood 44 G

FISH

34 G

SEAFOOD

10 G

Fish and seafood 109 G

FISH

78 G

SEAFOOD

31 G

Eggs and dairy 879 G

EGGS

33 G

MILK AND DAIRY

823 G

ANIMAL FATS

23 G

Eggs and dairy 105 G

EGGS

10 G

MILK AND DAIRY

88 G

ANIMAL FATS

7 G

SUGARS, FATS AND NUTS 253 G

NUTS

51 G

SWEETENERS

127 G

SUGAR CROPS

0 G

VEG OILS

62 G

OILCROPS

13 G

SUGARS, FATS AND NUTS 131 G

NUTS

5 G

SWEETENERS

64 G

SUGAR CROPS

20 G

VEG OILS

14 G

OILCROPS

28 G

Herbs

BAY LEAVES

CHERVIL

CHIVES

DILL

MARJORAM

PARSLEY

ROSEMARY

SAGE

THYME

WILD GARLIC

BETTEL LEAVES

CILANTRO

CULANTRO

KAFFIR LIME LEAVES

LEMONGRASS

MINT

PERILLA/SHISO

THAI BASIL

VIETNAMESE MINT

Switzerland

Common

Vietnam

BAY LEAVES

CHERVIL

CHIVES

DILL

MARJORAM

PARSLEY

ROSEMARY

SAGE

THYME

WILD GARLIC

BETTEL LEAVES

CILANTRO

CULANTRO

KAFFIR LIME LEAVES

LEMONGRASS

MINT

PERILLA/SHISO

THAI BASIL

VIETNAMESE MINT

Spices

BLUE FENUGREEK

CARAWAY

JUNIPER BERRIES

NUTMEG

WHITE PEPPER

BLACK PEPPER

CINNAMON

CLOVES

DRY CHILI

STAR ANISE

Switzerland

Common

Vietnam

BLUE FENUGREEK

CARAWAY

JUNIPER BERRIES

NUTMEG

WHITE PEPPER

BLACK PEPPER

CINNAMON

CLOVES

DRY CHILI

STAR ANISE

Aromatics

CARROT

CELERY ROOT

ONION

PARSLEY ROOT

GARLIC

CHILI PEPPERS

GALANGAL

GINGER

LIME

PANDANUS LEAVES

SHALLOT

SPRING ONION

TURMERIC

Switzerland

Common

Vietnam

CARROT

CELERY ROOT

ONION

PARSLEY ROOT

GARLIC

CHILI PEPPERS

GALANGAL

GINGER

LIME

PANDANUS LEAVES

SHALLOT

SPRING ONION

TURMERIC

Condiments

BUTTER

CHERRY BRANDY

CREAM

CRÈME FRAÎCHE

FRUIT VINEGAR

HORSERADISH

MUSTARD

WINE

CHILI OIL

FERMENTED FISH/SEAFOOD

FERMENTED TOFU

FISH SAUCE

OYSTER SAUCE

RICE WINE

SESAME OIL

SOY SAUCE

SPECIALTY VINEGAR

TAMARIND

TOASTED RICE POWDER

Switzerland

Common

Vietnam

BUTTER

CHERRY BRANDY

CREAM

CRÈME FRAÎCHE

FRUIT VINEGAR

HORSERADISH

MUSTARD

WINE

CHILI OIL

FERMENTED FISH/SEAFOOD

FERMENTED TOFU

FISH SAUCE

OYSTER SAUCE

RICE WINE

SESAME OIL

SOY SAUCE

SPECIALTY VINEGAR

TAMARIND

TOASTED RICE POWDER

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