Quantifying culinary diversity across countries.
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In Vietnam, people consume about 1973 g of food per day, with produce taking the biggest share at 39%, and eggs and dairy coming in last at 5%. In Belize, the daily total is around 1602 g, with produce leading at 28% and fish and seafood at the bottom with 3%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 704 G
44 G
612 G
48 G
0 G
0 G
0 G
0 G
0 G
0 G
Grains 387 G
208 G
87 G
69 G
0 G
0 G
11 G
0 G
10 G
2 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 445 G
12 G
155 G
66 G
209 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 150 G
72 G
63 G
12 G
0 G
1 G
2 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 44 G
23 G
21 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 394 G
13 G
352 G
29 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 182 G
5 G
125 G
0 G
34 G
18 G
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
CULANTRO
BAY LEAVES
CHINCHO
EPAZOTE
OREGANO
THYME
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
CULANTRO
BAY LEAVES
CHINCHO
EPAZOTE
OREGANO
THYME
CLOVES
STAR ANISE
BLACK PEPPER
CINNAMON
DRY CHILI
ALLSPICE
ANNATTO/ACHIOTE
CUMIN
GINGER
CLOVES
STAR ANISE
BLACK PEPPER
CINNAMON
DRY CHILI
ALLSPICE
ANNATTO/ACHIOTE
CUMIN
GINGER
GALANGAL
GINGER
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
LIME
LEMON
ONION
TOMATO
GALANGAL
GINGER
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
LIME
LEMON
ONION
TOMATO
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
ACHIOTE PASTE
COCONUT MILK
CORN BEER
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
ACHIOTE PASTE
COCONUT MILK
CORN BEER
