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 Madagascar, the daily total is around 1154 g, with produce leading at 41% 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 450 G
36 G
392 G
21 G
0 G
0 G
0 G
0 G
1 G
0 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 468 G
4 G
39 G
315 G
109 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 16 G
9 G
2 G
3 G
0 G
1 G
1 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 11 G
7 G
4 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 50 G
1 G
49 G
0 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 159 G
0 G
25 G
122 G
9 G
3 G
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
MINT
THAI BASIL
BAY LEAVES
CILANTRO
LEMONGRASS
PARSLEY
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
MINT
THAI BASIL
BAY LEAVES
CILANTRO
LEMONGRASS
PARSLEY
DRY CHILI
BLACK PEPPER
CINNAMON
CLOVES
CORIANDER
CUMIN
TURMERIC DRY
BLACK CARDAMOM
FENUGREEK
NUTMEG
SAFFRON
VANILLA
DRY CHILI
BLACK PEPPER
CINNAMON
CLOVES
CORIANDER
CUMIN
TURMERIC DRY
BLACK CARDAMOM
FENUGREEK
NUTMEG
SAFFRON
VANILLA
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
FISH SAUCE
KECAP MANIS
SOY SAUCE
FERMENTED FISH/SEAFOOD
TAMARIND
COCONUT MILK
DRIED FISH/SEAFOOD
GRAIN VINEGAR
FISH SAUCE
KECAP MANIS
SOY SAUCE
FERMENTED FISH/SEAFOOD
TAMARIND
COCONUT MILK
DRIED FISH/SEAFOOD
GRAIN VINEGAR
