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 Qatar, the daily total is around 2230 g, with produce leading at 40% 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 552 G
260 G
276 G
7 G
1 G
0 G
2 G
2 G
1 G
3 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 891 G
27 G
491 G
105 G
238 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 221 G
150 G
1 G
30 G
35 G
2 G
3 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 63 G
53 G
10 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 283 G
48 G
226 G
9 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 220 G
44 G
100 G
0 G
53 G
23 G
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
CILANTRO
MINT
PARSLEY
THYME
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
CILANTRO
MINT
PARSLEY
THYME
CLOVES
BLACK PEPPER
CINNAMON
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
BLACK LIME
GINGER
GREEN CARDAMOM
SAFFRON
SUMAC
CLOVES
BLACK PEPPER
CINNAMON
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
BLACK LIME
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
PISTACHIOS
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
CLARIFIED BUTTER
DATE SYRUP / SILAN
DATES
HONEY
PISTACHIOS
