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 Botswana, the daily total is around 1478 g, with produce leading at 28% and fish and seafood at the bottom with 0%.
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 400 G
131 G
52 G
199 G
0 G
0 G
0 G
1 G
12 G
5 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 419 G
6 G
150 G
145 G
96 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 82 G
10 G
1 G
26 G
6 G
31 G
8 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 7 G
7 G
0 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 388 G
4 G
378 G
6 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 182 G
1 G
137 G
0 G
33 G
11 G
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
BAY LEAVES
CILANTRO
AFRICAN BASIL
HIBISCUS
THYME
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
BAY LEAVES
CILANTRO
AFRICAN BASIL
HIBISCUS
THYME
CINNAMON
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GINGER
GRAINS OF SELIM
CINNAMON
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GINGER
GRAINS OF SELIM
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LEMON
ONION
TOMATO
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LEMON
ONION
TOMATO
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
HONEY
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
HONEY
