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 Guinea, the daily total is around 1713 g, with produce leading at 53% and fish and seafood at the bottom with 2%.
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 560 G
55 G
442 G
30 G
0 G
0 G
0 G
2 G
2 G
29 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 908 G
10 G
131 G
523 G
243 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 47 G
10 G
1 G
23 G
6 G
1 G
6 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 29 G
29 G
0 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 56 G
6 G
49 G
1 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 113 G
0 G
45 G
0 G
43 G
25 G
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
MINT
BAOBAB LEAVES
BAY LEAVES
BITTER LEAVES
HIBISCUS
PARSLEY
THYME
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
MINT
BAOBAB LEAVES
BAY LEAVES
BITTER LEAVES
HIBISCUS
PARSLEY
THYME
CINNAMON
CLOVES
STAR ANISE
BLACK PEPPER
DRY CHILI
GINGER
CINNAMON
CLOVES
STAR ANISE
BLACK PEPPER
DRY CHILI
GINGER
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
SPRING ONION
LEMON
ONION
TOMATO
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
SPRING ONION
LEMON
ONION
TOMATO
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
MUSTARD
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
MUSTARD
