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 Guinea, the daily total is around 1713 g, with produce leading at 53% and fish and seafood 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 560 G
55 G
442 G
30 G
0 G
0 G
0 G
2 G
2 G
29 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 908 G
10 G
131 G
523 G
243 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 47 G
10 G
1 G
23 G
6 G
1 G
6 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 29 G
29 G
0 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 56 G
6 G
49 G
1 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 113 G
0 G
45 G
0 G
43 G
25 G
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
BAY LEAVES
CILANTRO
MINT
BAOBAB LEAVES
BITTER LEAVES
HIBISCUS
PARSLEY
THYME
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
BAY LEAVES
CILANTRO
MINT
BAOBAB LEAVES
BITTER LEAVES
HIBISCUS
PARSLEY
THYME
CINNAMON
CLOVES
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
DRY CHILI
GINGER
CINNAMON
CLOVES
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
DRY CHILI
GINGER
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
SPRING ONION
TOMATO
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
SPRING ONION
TOMATO
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
MUSTARD
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
MUSTARD
