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 Costa Rica, the daily total is around 1753 g, with eggs and dairy leading at 27% and fish and seafood at the bottom with 3%.
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 383 G
143 G
188 G
42 G
5 G
0 G
5 G
0 G
0 G
0 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 479 G
26 G
199 G
49 G
200 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 173 G
96 G
38 G
34 G
0 G
0 G
5 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 49 G
44 G
5 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 479 G
35 G
438 G
6 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 190 G
3 G
133 G
0 G
47 G
7 G
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
BAY LEAVES
CILANTRO
CHINCHO
CULANTRO
EPAZOTE
OREGANO
THYME
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
BAY LEAVES
CILANTRO
CHINCHO
CULANTRO
EPAZOTE
OREGANO
THYME
CLOVES
CORIANDER
TURMERIC DRY
BLACK PEPPER
CINNAMON
CUMIN
DRY CHILI
ALLSPICE
ANNATTO/ACHIOTE
CLOVES
CORIANDER
TURMERIC DRY
BLACK PEPPER
CINNAMON
CUMIN
DRY CHILI
ALLSPICE
ANNATTO/ACHIOTE
GALANGAL
GINGER
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
LIME
ONION
TOMATO
GALANGAL
GINGER
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
LIME
ONION
TOMATO
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
ACHIOTE PASTE
COCONUT MILK
SOUR CREAM
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
ACHIOTE PASTE
COCONUT MILK
SOUR CREAM
