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 DR Congo, the daily total is around 1566 g, with produce leading at 88% and eggs and dairy at the bottom with 0%.
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 115 G
14 G
44 G
56 G
0 G
0 G
0 G
1 G
0 G
0 G
Produce 622 G
7 G
301 G
35 G
279 G
0 G
Produce 1379 G
10 G
20 G
1181 G
168 G
0 G
Meats 246 G
109 G
105 G
20 G
6 G
0 G
6 G
Meats 13 G
3 G
2 G
1 G
1 G
3 G
3 G
Fish and seafood 81 G
46 G
35 G
Fish and seafood 11 G
11 G
0 G
Eggs and dairy 167 G
43 G
116 G
8 G
Eggs and dairy 2 G
0 G
2 G
0 G
SUGARS, FATS AND NUTS 206 G
21 G
80 G
2 G
66 G
37 G
SUGARS, FATS AND NUTS 46 G
0 G
8 G
14 G
13 G
11 G
CHIVES
CILANTRO
PERILLA/SHISO
THAI BASIL
AFRICAN BASIL
BAY LEAVES
BITTER LEAVES
HIBISCUS
THYME
CHIVES
CILANTRO
PERILLA/SHISO
THAI BASIL
AFRICAN BASIL
BAY LEAVES
BITTER LEAVES
HIBISCUS
THYME
CINNAMON
CLOVES
GINGER
SAND GINGER
SICHUAN PEPPER
STAR ANISE
BLACK PEPPER
DRY CHILI
CALABASH NUTMEG
GRAINS OF PARADISE
MBONGO
NJANGSA/DJANSANG
CINNAMON
CLOVES
GINGER
SAND GINGER
SICHUAN PEPPER
STAR ANISE
BLACK PEPPER
DRY CHILI
CALABASH NUTMEG
GRAINS OF PARADISE
MBONGO
NJANGSA/DJANSANG
CHINESE CHIVES
SAND GINGER
SHALLOT
SPRING ONION
GARLIC
GINGER
LIME
BELL PEPPERS
CHILI PEPPERS
LEMON
ONION
CHINESE CHIVES
SAND GINGER
SHALLOT
SPRING ONION
GARLIC
GINGER
LIME
BELL PEPPERS
CHILI PEPPERS
LEMON
ONION
CHILI OIL
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME SEEDS
SHAOXING WINE
SOY SAUCE
SPECIALTY VINEGAR
DRIED FISH/SEAFOOD
FERMENTED BEANS
FERMENTED FISH/SEAFOOD
PALM OIL
TAMARIND
CHILI OIL
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME SEEDS
SHAOXING WINE
SOY SAUCE
SPECIALTY VINEGAR
DRIED FISH/SEAFOOD
FERMENTED BEANS
FERMENTED FISH/SEAFOOD
PALM OIL
TAMARIND
