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 Mauritania, the daily total is around 1452 g, with grains leading at 43% 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 622 G
328 G
231 G
17 G
8 G
0 G
0 G
1 G
33 G
4 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 237 G
27 G
139 G
27 G
42 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 97 G
18 G
0 G
18 G
34 G
17 G
10 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 26 G
19 G
7 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 323 G
8 G
312 G
3 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 147 G
0 G
115 G
0 G
30 G
2 G
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
BAY LEAVES
CILANTRO
MINT
BAOBAB LEAVES
HIBISCUS
PARSLEY
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
BAY LEAVES
CILANTRO
MINT
BAOBAB LEAVES
HIBISCUS
PARSLEY
CINNAMON
CLOVES
BLACK PEPPER
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
GINGER
GREEN CARDAMOM
CINNAMON
CLOVES
BLACK PEPPER
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
GINGER
GREEN CARDAMOM
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
CLARIFIED BUTTER
DATES
DRIED FISH/SEAFOOD
FERMENTED BEANS
PEPPER PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
CLARIFIED BUTTER
DATES
DRIED FISH/SEAFOOD
FERMENTED BEANS
PEPPER PASTE
