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 Caribbean, the daily total is around 1905 g, with produce leading at 48% 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 411 G
128 G
234 G
46 G
1 G
0 G
1 G
0 G
1 G
0 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 909 G
29 G
217 G
160 G
497 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 141 G
83 G
29 G
16 G
2 G
3 G
8 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 26 G
23 G
3 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 231 G
20 G
207 G
4 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 187 G
1 G
116 G
0 G
32 G
38 G
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
CULANTRO
MINT
BAY LEAVES
HIBISCUS
OREGANO
THYME
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
CULANTRO
MINT
BAY LEAVES
HIBISCUS
OREGANO
THYME
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
ALLSPICE
ANNATTO/ACHIOTE
CUMIN
GINGER
NUTMEG
TURMERIC DRY
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
ALLSPICE
ANNATTO/ACHIOTE
CUMIN
GINGER
NUTMEG
TURMERIC DRY
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
SPRING ONION
BELL PEPPERS
LEMON
ONION
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
SPRING ONION
BELL PEPPERS
LEMON
ONION
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
RUM
SUGARCANE MOLASSES
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
RUM
SUGARCANE MOLASSES
