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Vietnamese vs Central African Republic food & cuisine

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Vietnam

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Central African Republic

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 Central African Republic, the daily total is around 1234 g, with produce leading at 72% and fish and seafood at the bottom with 2%.

Staple ingredients Key flavorings

Vietnam

Central African Republic

The average Vietnamese daily plate size is

The average Central African Republic daily plate size is

1973 g.
1234 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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Meats

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Sugar, fats and nuts

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Grains 704 G

WHEAT

44 G

RICE

612 G

CORN

48 G

BARLEY

0 G

RYE

0 G

OATS

0 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

0 G

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Grains 92 G

WHEAT

11 G

RICE

15 G

CORN

47 G

BARLEY

0 G

RYE

0 G

OATS

0 G

MILLET

5 G

SORGHUM

14 G

OTHER CEREALS

0 G

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Produce 765 G

PULSES

9 G

VEGETABLES

479 G

STARCHY ROOTS

49 G

FRUITS

228 G

SEA PLANTS

0 G

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Produce 892 G

PULSES

24 G

VEGETABLES

51 G

STARCHY ROOTS

682 G

FRUITS

134 G

SEA PLANTS

0 G

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Meats 159 G

POULTRY

45 G

PORK

83 G

BEEF

14 G

MUTTON AND GOAT

1 G

OTHER MEAT

1 G

OFFALS

15 G

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Meats 107 G

POULTRY

8 G

PORK

10 G

BEEF

54 G

MUTTON AND GOAT

14 G

OTHER MEAT

12 G

OFFALS

9 G

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Fish and seafood 109 G

FISH

78 G

SEAFOOD

31 G

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Fish and seafood 19 G

FISH

19 G

SEAFOOD

0 G

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Eggs and dairy 105 G

EGGS

10 G

MILK AND DAIRY

88 G

ANIMAL FATS

7 G

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Eggs and dairy 40 G

EGGS

1 G

MILK AND DAIRY

36 G

ANIMAL FATS

3 G

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SUGARS, FATS AND NUTS 131 G

NUTS

5 G

SWEETENERS

64 G

SUGAR CROPS

20 G

VEG OILS

14 G

OILCROPS

28 G

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SUGARS, FATS AND NUTS 84 G

NUTS

0 G

SWEETENERS

23 G

SUGAR CROPS

0 G

VEG OILS

23 G

OILCROPS

38 G

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Herbs

BETTEL LEAVES

CILANTRO

CULANTRO

KAFFIR LIME LEAVES

LEMONGRASS

MINT

PERILLA/SHISO

THAI BASIL

VIETNAMESE MINT

AFRICAN BASIL

BAOBAB LEAVES

BAY LEAVES

BITTER LEAVES

THYME

Vietnam
Common
Central African Republic

BETTEL LEAVES

CILANTRO

CULANTRO

KAFFIR LIME LEAVES

LEMONGRASS

MINT

PERILLA/SHISO

THAI BASIL

VIETNAMESE MINT

AFRICAN BASIL

BAOBAB LEAVES

BAY LEAVES

BITTER LEAVES

THYME

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Spices

CINNAMON

CLOVES

STAR ANISE

BLACK PEPPER

DRY CHILI

CALABASH NUTMEG

CORIANDER

GRAINS OF PARADISE

GRAINS OF SELIM

NJANGSA/DJANSANG

Vietnam
Common
Central African Republic

CINNAMON

CLOVES

STAR ANISE

BLACK PEPPER

DRY CHILI

CALABASH NUTMEG

CORIANDER

GRAINS OF PARADISE

GRAINS OF SELIM

NJANGSA/DJANSANG

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Aromatics

GALANGAL

LIME

PANDANUS LEAVES

SHALLOT

SPRING ONION

TURMERIC

CHILI PEPPERS

GARLIC

GINGER

BELL PEPPERS

ONION

TOMATO

Vietnam
Common
Central African Republic

GALANGAL

LIME

PANDANUS LEAVES

SHALLOT

SPRING ONION

TURMERIC

CHILI PEPPERS

GARLIC

GINGER

BELL PEPPERS

ONION

TOMATO

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Condiments

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

HONEY

PALM OIL

SESAME SEEDS

SHEA BUTTER

Vietnam
Common
Central African Republic

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

HONEY

PALM OIL

SESAME SEEDS

SHEA BUTTER

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Who EATs more per day?

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