Quantifying culinary diversity across countries.
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In Uruguay, people consume about 2075 g of food per day, with produce taking the biggest share at 30%, and fish and seafood coming in last at 1%. In Senegal, the daily total is around 1488 g, with grains leading at 41% and eggs and dairy at the bottom with 3%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 458 G
297 G
41 G
99 G
4 G
0 G
4 G
0 G
0 G
13 G
Grains 606 G
118 G
320 G
66 G
3 G
0 G
0 G
68 G
30 G
1 G
Produce 621 G
9 G
234 G
146 G
232 G
0 G
Produce 605 G
17 G
407 G
129 G
50 G
0 G
Meats 180 G
60 G
49 G
58 G
4 G
4 G
5 G
Meats 56 G
21 G
3 G
15 G
9 G
2 G
6 G
Fish and seafood 26 G
23 G
3 G
Fish and seafood 42 G
41 G
1 G
Eggs and dairy 594 G
37 G
541 G
16 G
Eggs and dairy 49 G
6 G
42 G
1 G
SUGARS, FATS AND NUTS 196 G
2 G
138 G
0 G
43 G
13 G
SUGARS, FATS AND NUTS 130 G
1 G
50 G
1 G
44 G
34 G
LEMON VERBENA
OREGANO
ROSEMARY
THYME
BAY LEAVES
PARSLEY
BAOBAB LEAVES
CILANTRO
HIBISCUS
MINT
LEMON VERBENA
OREGANO
ROSEMARY
THYME
BAY LEAVES
PARSLEY
BAOBAB LEAVES
CILANTRO
HIBISCUS
MINT
ANNATTO/ACHIOTE
PAPRIKA
BLACK PEPPER
CUMIN
CALABASH NUTMEG
CORIANDER
CUBEB PEPPER
DRY CHILI
GINGER
GRAINS OF PARADISE
GRAINS OF SELIM
GREEN CARDAMOM
ANNATTO/ACHIOTE
PAPRIKA
BLACK PEPPER
CUMIN
CALABASH NUTMEG
CORIANDER
CUBEB PEPPER
DRY CHILI
GINGER
GRAINS OF PARADISE
GRAINS OF SELIM
GREEN CARDAMOM
BELL PEPPERS
CARROT
GARLIC
LEMON
ONION
TOMATO
CHILI PEPPERS
GINGER
LIME
SPRING ONION
BELL PEPPERS
CARROT
GARLIC
LEMON
ONION
TOMATO
CHILI PEPPERS
GINGER
LIME
SPRING ONION
BEEF FAT
MAYONNAISE
MUSTARD
WINE VINEGAR
DRIED FISH/SEAFOOD
FERMENTED BEANS
PEPPER PASTE
TAMARIND
BEEF FAT
MAYONNAISE
MUSTARD
WINE VINEGAR
DRIED FISH/SEAFOOD
FERMENTED BEANS
PEPPER PASTE
TAMARIND
