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-Bissau, the daily total is around 1089 g, with grains leading at 51% 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 550 G
28 G
457 G
15 G
2 G
0 G
0 G
23 G
22 G
3 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 353 G
5 G
54 G
156 G
137 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 44 G
8 G
19 G
10 G
3 G
0 G
4 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 3 G
3 G
0 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 60 G
4 G
55 G
1 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 79 G
10 G
25 G
0 G
35 G
9 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
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
GINGER
GRAINS OF PARADISE
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
GINGER
GRAINS OF PARADISE
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
COCONUT MILK
DRIED FISH/SEAFOOD
FERMENTED BEANS
FRUIT VINEGAR
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
COCONUT MILK
DRIED FISH/SEAFOOD
FERMENTED BEANS
FRUIT VINEGAR
