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 Bolivia, the daily total is around 1676 g, with produce leading at 40% and fish and seafood at the bottom with 0%.
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 360 G
150 G
115 G
83 G
0 G
0 G
6 G
0 G
0 G
6 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 675 G
15 G
108 G
307 G
237 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 227 G
114 G
27 G
60 G
9 G
5 G
12 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 7 G
7 G
0 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 137 G
20 G
111 G
6 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 270 G
19 G
235 G
0 G
12 G
4 G
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
ANDEAN MINT
BLACK MINT
GALLANT SOLDIER
OREGANO
PARSLEY
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
ANDEAN MINT
BLACK MINT
GALLANT SOLDIER
OREGANO
PARSLEY
CINNAMON
CLOVES
STAR ANISE
BLACK PEPPER
DRY CHILI
ANNATTO/ACHIOTE
CUMIN
PAPRIKA
CINNAMON
CLOVES
STAR ANISE
BLACK PEPPER
DRY CHILI
ANNATTO/ACHIOTE
CUMIN
PAPRIKA
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
TAMARIND
TOASTED RICE POWDER
ACHIOTE PASTE
CORN BEER
HONEY
PEPPER PASTE
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
ACHIOTE PASTE
CORN BEER
HONEY
PEPPER PASTE
