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 Niger, the daily total is around 1356 g, with produce leading at 44% 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 541 G
17 G
124 G
7 G
1 G
0 G
0 G
238 G
153 G
1 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 600 G
121 G
340 G
81 G
58 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 24 G
3 G
0 G
7 G
6 G
6 G
2 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 5 G
5 G
0 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 109 G
1 G
106 G
2 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 77 G
0 G
15 G
0 G
14 G
48 G
BETTEL LEAVES
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
BAY LEAVES
BAOBAB LEAVES
PARSLEY
THYME
BETTEL LEAVES
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
BAY LEAVES
BAOBAB LEAVES
PARSLEY
THYME
CINNAMON
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GINGER
GRAINS OF PARADISE
SAFFRON
CINNAMON
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GINGER
GRAINS OF PARADISE
SAFFRON
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
ONION
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
ONION
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
DATES
DRIED FISH/SEAFOOD
FERMENTED BEANS
SESAME SEEDS
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
DATES
DRIED FISH/SEAFOOD
FERMENTED BEANS
SESAME SEEDS
