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-Bissau, the daily total is around 1089 g, with grains leading at 51% 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 550 G
28 G
457 G
15 G
2 G
0 G
0 G
23 G
22 G
3 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 353 G
5 G
54 G
156 G
137 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 44 G
8 G
19 G
10 G
3 G
0 G
4 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 3 G
3 G
0 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 60 G
4 G
55 G
1 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 79 G
10 G
25 G
0 G
35 G
9 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
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
GINGER
GRAINS OF PARADISE
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
GINGER
GRAINS OF PARADISE
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
COCONUT MILK
DRIED FISH/SEAFOOD
FERMENTED BEANS
FRUIT VINEGAR
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
COCONUT MILK
DRIED FISH/SEAFOOD
FERMENTED BEANS
FRUIT VINEGAR
