Quantifying culinary diversity across countries.
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In Taiwan, people consume about 1674 g of food per day, with produce taking the biggest share at 37%, and fish and seafood coming in last at 5%. In Bhutan, the daily total is around 1545 g, with grains leading at 45% and fish and seafood at the bottom with 1%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 352 G
140 G
180 G
23 G
2 G
0 G
5 G
0 G
0 G
2 G
Grains 695 G
53 G
471 G
137 G
20 G
0 G
0 G
4 G
0 G
10 G
Produce 622 G
7 G
301 G
35 G
279 G
0 G
Produce 456 G
16 G
171 G
168 G
96 G
0 G
Meats 246 G
109 G
105 G
20 G
6 G
0 G
6 G
Meats 45 G
13 G
6 G
22 G
1 G
0 G
3 G
Fish and seafood 81 G
46 G
35 G
Fish and seafood 18 G
18 G
0 G
Eggs and dairy 167 G
43 G
116 G
8 G
Eggs and dairy 198 G
21 G
168 G
9 G
SUGARS, FATS AND NUTS 206 G
21 G
80 G
2 G
66 G
37 G
SUGARS, FATS AND NUTS 133 G
57 G
45 G
2 G
27 G
2 G
CHIVES
PERILLA/SHISO
THAI BASIL
CILANTRO
BAY LEAVES
FENUGREEK LEAVES
JIMBU
CHIVES
PERILLA/SHISO
THAI BASIL
CILANTRO
BAY LEAVES
FENUGREEK LEAVES
JIMBU
CLOVES
GINGER
SAND GINGER
STAR ANISE
BLACK PEPPER
CINNAMON
DRY CHILI
SICHUAN PEPPER
ASAFOEDITA
BLACK CARDAMOM
BLUE FENUGREEK
CORIANDER
GREEN CARDAMOM
MUSTARD SEEDS
TURMERIC DRY
CLOVES
GINGER
SAND GINGER
STAR ANISE
BLACK PEPPER
CINNAMON
DRY CHILI
SICHUAN PEPPER
ASAFOEDITA
BLACK CARDAMOM
BLUE FENUGREEK
CORIANDER
GREEN CARDAMOM
MUSTARD SEEDS
TURMERIC DRY
CHINESE CHIVES
LIME
SAND GINGER
SHALLOT
SPRING ONION
GARLIC
GINGER
CHILI PEPPERS
CHINESE CHIVES
LIME
SAND GINGER
SHALLOT
SPRING ONION
GARLIC
GINGER
CHILI PEPPERS
CHILI OIL
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME SEEDS
SHAOXING WINE
SOY SAUCE
SPECIALTY VINEGAR
CLARIFIED BUTTER
MUSTARD OIL
TAMARIND
CHILI OIL
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME SEEDS
SHAOXING WINE
SOY SAUCE
SPECIALTY VINEGAR
CLARIFIED BUTTER
MUSTARD OIL
TAMARIND
