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 Botswana, the daily total is around 1478 g, with produce leading at 28% 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 400 G
131 G
52 G
199 G
0 G
0 G
0 G
1 G
12 G
5 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 419 G
6 G
150 G
145 G
96 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 82 G
10 G
1 G
26 G
6 G
31 G
8 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 388 G
4 G
378 G
6 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 182 G
1 G
137 G
0 G
33 G
11 G
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
AFRICAN BASIL
BAY LEAVES
HIBISCUS
THYME
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
AFRICAN BASIL
BAY LEAVES
HIBISCUS
THYME
CINNAMON
STAR ANISE
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GINGER
GRAINS OF SELIM
CINNAMON
STAR ANISE
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GINGER
GRAINS OF SELIM
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LEMON
ONION
TOMATO
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
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
DRIED FISH/SEAFOOD
HONEY
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
DRIED FISH/SEAFOOD
HONEY
