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 Oceania, the daily total is around 1893 g, with produce leading at 41% and fish and seafood at the bottom with 5%.
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 336 G
157 G
171 G
3 G
0 G
0 G
0 G
0 G
0 G
5 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 778 G
15 G
142 G
452 G
160 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 135 G
81 G
23 G
18 G
7 G
1 G
5 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 100 G
91 G
9 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 131 G
13 G
102 G
16 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 413 G
2 G
179 G
0 G
31 G
201 G
BAY LEAVES
CILANTRO
CURRY LEAVES
LEMON BASIL
MINT
THAI BASIL
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
TARO LEAVES
BAY LEAVES
CILANTRO
CURRY LEAVES
LEMON BASIL
MINT
THAI BASIL
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
TARO LEAVES
CINNAMON
CORIANDER
CUMIN
DRY CHILI
BLACK PEPPER
CLOVES
TURMERIC DRY
MUSTARD SEEDS
CINNAMON
CORIANDER
CUMIN
DRY CHILI
BLACK PEPPER
CLOVES
TURMERIC DRY
MUSTARD SEEDS
GALANGAL
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
PANDANUS LEAVES
ONION
SPRING ONION
TURMERIC
GALANGAL
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
PANDANUS LEAVES
ONION
SPRING ONION
TURMERIC
FERMENTED FISH/SEAFOOD
KECAP MANIS
FISH SAUCE
SOY SAUCE
TAMARIND
COCONUT MILK
DRIED SEAWEED
FERMENTED BREADFRUIT
SPECIALTY VINEGAR
FERMENTED FISH/SEAFOOD
KECAP MANIS
FISH SAUCE
SOY SAUCE
TAMARIND
COCONUT MILK
DRIED SEAWEED
FERMENTED BREADFRUIT
SPECIALTY VINEGAR
