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 Benin, the daily total is around 1691 g, with produce leading at 63% and eggs and dairy at the bottom with 2%.
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 404 G
51 G
226 G
99 G
3 G
0 G
0 G
4 G
20 G
1 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 1067 G
29 G
197 G
728 G
113 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 44 G
26 G
2 G
9 G
3 G
2 G
2 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 44 G
43 G
1 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 32 G
2 G
30 G
0 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 100 G
10 G
30 G
0 G
33 G
27 G
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
LEMONGRASS
AFRICAN BASIL
BAY LEAVES
BITTER LEAVES
PARSLEY
PREKESE
UTAZI LEAVES
UZIZA LEAVES
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
LEMONGRASS
AFRICAN BASIL
BAY LEAVES
BITTER LEAVES
PARSLEY
PREKESE
UTAZI LEAVES
UZIZA LEAVES
CINNAMON
STAR ANISE
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GRAINS OF SELIM
CINNAMON
STAR ANISE
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GRAINS OF SELIM
GALANGAL
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
ONION
GALANGAL
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
ONION
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
SHEA BUTTER
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
SHEA BUTTER
