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 Oman, the daily total is around 2523 g, with produce leading at 46% and fish and seafood at the bottom with 3%.
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 361 G
138 G
171 G
46 G
0 G
1 G
2 G
0 G
0 G
3 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 1166 G
15 G
596 G
93 G
440 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 139 G
60 G
1 G
27 G
33 G
10 G
8 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 81 G
77 G
4 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 632 G
28 G
593 G
11 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 144 G
18 G
78 G
0 G
35 G
13 G
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
CILANTRO
MINT
PARSLEY
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
CILANTRO
MINT
PARSLEY
BLACK PEPPER
CINNAMON
CLOVES
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
ALLSPICE
BLACK LIME
FENUGREEK
GINGER
GREEN CARDAMOM
SAFFRON
SUMAC
BLACK PEPPER
CINNAMON
CLOVES
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
ALLSPICE
BLACK LIME
FENUGREEK
GINGER
GREEN CARDAMOM
SAFFRON
SUMAC
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
ROSEWATER
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
ROSEWATER
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
CLARIFIED BUTTER
DATE SYRUP / SILAN
DATES
HONEY
SESAME SEEDS
TAHINI
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
CLARIFIED BUTTER
DATE SYRUP / SILAN
DATES
HONEY
SESAME SEEDS
TAHINI
