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 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 352 G
140 G
180 G
23 G
2 G
0 G
5 G
0 G
0 G
2 G
Grains 562 G
41 G
365 G
155 G
0 G
0 G
0 G
0 G
0 G
1 G
Produce 622 G
7 G
301 G
35 G
279 G
0 G
Produce 244 G
18 G
72 G
108 G
44 G
0 G
Meats 246 G
109 G
105 G
20 G
6 G
0 G
6 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Fish and seafood 81 G
46 G
35 G
Fish and seafood 17 G
16 G
1 G
Eggs and dairy 167 G
43 G
116 G
8 G
Eggs and dairy 76 G
6 G
67 G
3 G
SUGARS, FATS AND NUTS 206 G
21 G
80 G
2 G
66 G
37 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
CHIVES
PERILLA/SHISO
CILANTRO
THAI BASIL
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
CHIVES
PERILLA/SHISO
CILANTRO
THAI BASIL
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
GINGER
SAND GINGER
SICHUAN PEPPER
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
CORIANDER
CUMIN
TURMERIC DRY
GINGER
SAND GINGER
SICHUAN PEPPER
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
CORIANDER
CUMIN
TURMERIC DRY
CHINESE CHIVES
SAND GINGER
SPRING ONION
GARLIC
GINGER
LIME
SHALLOT
CHILI PEPPERS
GALANGAL
PANDANUS LEAVES
CHINESE CHIVES
SAND GINGER
SPRING ONION
GARLIC
GINGER
LIME
SHALLOT
CHILI PEPPERS
GALANGAL
PANDANUS LEAVES
CHILI OIL
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME SEEDS
SHAOXING WINE
SPECIALTY VINEGAR
SOY SAUCE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
TAMARIND
CHILI OIL
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME SEEDS
SHAOXING WINE
SPECIALTY VINEGAR
SOY SAUCE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
TAMARIND
