Quantifying culinary diversity across countries.
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In Timor Leste, people consume about 1082 g of food per day, with grains taking the biggest share at 51%, and fish and seafood coming in last at 2%. In Benin, the daily total is around 1691 g, with produce leading at 63% and eggs and dairy at the bottom with 2%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 562 G
41 G
365 G
155 G
0 G
0 G
0 G
0 G
0 G
1 G
Grains 404 G
51 G
226 G
99 G
3 G
0 G
0 G
4 G
20 G
1 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 1067 G
29 G
197 G
728 G
113 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 44 G
26 G
2 G
9 G
3 G
2 G
2 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 44 G
43 G
1 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 32 G
2 G
30 G
0 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 100 G
10 G
30 G
0 G
33 G
27 G
BETTEL LEAVES
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
MINT
THAI BASIL
BAY LEAVES
LEMONGRASS
AFRICAN BASIL
BITTER LEAVES
PARSLEY
PREKESE
UTAZI LEAVES
UZIZA LEAVES
BETTEL LEAVES
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
MINT
THAI BASIL
BAY LEAVES
LEMONGRASS
AFRICAN BASIL
BITTER LEAVES
PARSLEY
PREKESE
UTAZI LEAVES
UZIZA LEAVES
CINNAMON
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GRAINS OF SELIM
CINNAMON
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GRAINS OF SELIM
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
ONION
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
ONION
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
SHEA BUTTER
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
SHEA BUTTER
