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 Zimbabwe, the daily total is around 806 g, with grains leading at 40% 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 324 G
60 G
26 G
219 G
0 G
0 G
0 G
5 G
13 G
1 G
Produce 244 G
18 G
72 G
108 G
46 G
0 G
Produce 138 G
9 G
37 G
54 G
36 G
0 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Meats 152 G
15 G
2 G
116 G
5 G
6 G
8 G
Fish and seafood 17 G
16 G
1 G
Fish and seafood 6 G
6 G
0 G
Eggs and dairy 76 G
6 G
67 G
3 G
Eggs and dairy 77 G
3 G
72 G
2 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
SUGARS, FATS AND NUTS 109 G
0 G
72 G
0 G
33 G
4 G
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
BAY LEAVES
CILANTRO
AFRICAN BASIL
BAOBAB LEAVES
BITTER LEAVES
PARSLEY
THYME
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
BAY LEAVES
CILANTRO
AFRICAN BASIL
BAOBAB LEAVES
BITTER LEAVES
PARSLEY
THYME
CINNAMON
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
GINGER
PAPRIKA
CINNAMON
CORIANDER
CUMIN
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
GINGER
PAPRIKA
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LEMON
ONION
TOMATO
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LEMON
ONION
TOMATO
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
HONEY
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
HONEY
