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 Tunisia, the daily total is around 2310 g, with produce leading at 49% and fish and seafood at the bottom with 2%.
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 565 G
538 G
4 G
0 G
20 G
0 G
0 G
0 G
1 G
2 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 1135 G
19 G
722 G
79 G
286 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 79 G
48 G
0 G
11 G
15 G
1 G
4 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 37 G
35 G
2 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 307 G
21 G
279 G
7 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 187 G
20 G
95 G
0 G
58 G
14 G
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
BAY LEAVES
CILANTRO
MINT
PARSLEY
THYME
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
THAI BASIL
BAY LEAVES
CILANTRO
MINT
PARSLEY
THYME
CLOVES
BLACK PEPPER
CINNAMON
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
CARAWAY
NIGELA SEED
PAPRIKA
SAFFRON
CLOVES
BLACK PEPPER
CINNAMON
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
CARAWAY
NIGELA SEED
PAPRIKA
SAFFRON
GALANGAL
GINGER
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
LIME
BELL PEPPERS
LEMON
ONION
ORANGE WATER
ROSEWATER
TOMATO
GALANGAL
GINGER
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
LIME
BELL PEPPERS
LEMON
ONION
ORANGE WATER
ROSEWATER
TOMATO
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
CAPERS
DATE SYRUP / SILAN
FERMENTED BUTTER
OLIVE OIL
OLIVES
PEPPER PASTE
PRESERVED LEMONS
TOMATO PASTE
WINE VINEGAR
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
CAPERS
DATE SYRUP / SILAN
FERMENTED BUTTER
OLIVE OIL
OLIVES
PEPPER PASTE
PRESERVED LEMONS
TOMATO PASTE
WINE VINEGAR
