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 Tanzania, the daily total is around 1362 g, with produce leading at 56% and fish and seafood at the bottom with 1%.
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 347 G
42 G
104 G
176 G
0 G
0 G
0 G
6 G
16 G
3 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 758 G
52 G
109 G
403 G
194 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 34 G
3 G
1 G
21 G
4 G
1 G
4 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 18 G
18 G
0 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 96 G
4 G
89 G
3 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 109 G
2 G
30 G
17 G
30 G
30 G
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
MINT
THAI BASIL
CILANTRO
LEMONGRASS
AFRICAN BASIL
OREGANO
PARSLEY
PREKESE
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
MINT
THAI BASIL
CILANTRO
LEMONGRASS
AFRICAN BASIL
OREGANO
PARSLEY
PREKESE
BLACK PEPPER
CINNAMON
CLOVES
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
FENUGREEK
GREEN CARDAMOM
NUTMEG
BLACK PEPPER
CINNAMON
CLOVES
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
FENUGREEK
GREEN CARDAMOM
NUTMEG
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
TOMATO
GALANGAL
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
TOMATO
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
COCONUT MILK
DRIED FISH/SEAFOOD
HONEY
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
COCONUT MILK
DRIED FISH/SEAFOOD
HONEY
