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 Bhutan, the daily total is around 1545 g, with grains leading at 45% and fish and seafood at the bottom with 1%.
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 695 G
53 G
471 G
137 G
20 G
0 G
0 G
4 G
0 G
10 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 456 G
16 G
171 G
168 G
96 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 45 G
13 G
6 G
22 G
1 G
0 G
3 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 18 G
18 G
0 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 198 G
21 G
168 G
9 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 133 G
57 G
45 G
2 G
27 G
2 G
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
BAY LEAVES
FENUGREEK LEAVES
JIMBU
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
BAY LEAVES
FENUGREEK LEAVES
JIMBU
CLOVES
STAR ANISE
BLACK PEPPER
CINNAMON
DRY CHILI
ASAFOEDITA
BLACK CARDAMOM
BLUE FENUGREEK
CORIANDER
GREEN CARDAMOM
MUSTARD SEEDS
SICHUAN PEPPER
TURMERIC DRY
CLOVES
STAR ANISE
BLACK PEPPER
CINNAMON
DRY CHILI
ASAFOEDITA
BLACK CARDAMOM
BLUE FENUGREEK
CORIANDER
GREEN CARDAMOM
MUSTARD SEEDS
SICHUAN PEPPER
TURMERIC DRY
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
CLARIFIED BUTTER
MUSTARD OIL
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
CLARIFIED BUTTER
MUSTARD OIL
