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 Djibouti, the daily total is around 1365 g, with grains leading at 39% 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 533 G
322 G
197 G
6 G
0 G
0 G
4 G
0 G
4 G
0 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 470 G
46 G
277 G
53 G
87 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 45 G
10 G
0 G
16 G
12 G
2 G
5 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 10 G
10 G
0 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 140 G
3 G
136 G
1 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 167 G
2 G
122 G
0 G
41 G
2 G
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
MINT
BAY LEAVES
PARSLEY
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
MINT
BAY LEAVES
PARSLEY
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
CUMIN
FENUGREEK
TURMERIC DRY
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
CUMIN
FENUGREEK
TURMERIC DRY
GALANGAL
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
GALANGAL
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
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
CLARIFIED BUTTER
DRIED FISH/SEAFOOD
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
DRIED FISH/SEAFOOD
