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 Caribbean, the daily total is around 1905 g, with produce leading at 48% and fish and seafood at the bottom with 1%.
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 411 G
128 G
234 G
46 G
1 G
0 G
1 G
0 G
1 G
0 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 909 G
29 G
217 G
160 G
497 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 141 G
83 G
29 G
16 G
2 G
3 G
8 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 26 G
23 G
3 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 231 G
20 G
207 G
4 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 187 G
1 G
116 G
0 G
32 G
38 G
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
BAY LEAVES
CILANTRO
MINT
CULANTRO
HIBISCUS
OREGANO
THYME
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
BAY LEAVES
CILANTRO
MINT
CULANTRO
HIBISCUS
OREGANO
THYME
CORIANDER
BLACK PEPPER
CINNAMON
CLOVES
CUMIN
DRY CHILI
TURMERIC DRY
ALLSPICE
ANNATTO/ACHIOTE
GINGER
NUTMEG
CORIANDER
BLACK PEPPER
CINNAMON
CLOVES
CUMIN
DRY CHILI
TURMERIC DRY
ALLSPICE
ANNATTO/ACHIOTE
GINGER
NUTMEG
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
BELL PEPPERS
LEMON
ONION
SPRING ONION
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
BELL PEPPERS
LEMON
ONION
SPRING ONION
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
ACHIOTE PASTE
COCONUT MILK
RUM
SUGARCANE MOLASSES
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
ACHIOTE PASTE
COCONUT MILK
RUM
SUGARCANE MOLASSES
