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 Laos, the daily total is around 2119 g, with produce leading at 49% and eggs and dairy 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 696 G
15 G
638 G
31 G
11 G
0 G
0 G
0 G
0 G
1 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 1039 G
2 G
576 G
135 G
326 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 87 G
17 G
37 G
23 G
1 G
0 G
9 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 69 G
69 G
0 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 23 G
5 G
13 G
5 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 205 G
1 G
114 G
66 G
9 G
15 G
BETTEL LEAVES
CULANTRO
PERILLA/SHISO
CILANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
VIETNAMESE MINT
DILL
BETTEL LEAVES
CULANTRO
PERILLA/SHISO
CILANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
VIETNAMESE MINT
DILL
CINNAMON
CLOVES
BLACK PEPPER
DRY CHILI
STAR ANISE
CORIANDER
CUMIN
SICHUAN PEPPER
TURMERIC DRY
WHITE PEPPER
CINNAMON
CLOVES
BLACK PEPPER
DRY CHILI
STAR ANISE
CORIANDER
CUMIN
SICHUAN PEPPER
TURMERIC DRY
WHITE PEPPER
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GALANGAL
GARLIC
GINGER
LIME
SPRING ONION
TURMERIC
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GALANGAL
GARLIC
GINGER
LIME
SPRING ONION
TURMERIC
CHILI OIL
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME OIL
SPECIALTY VINEGAR
FERMENTED FISH/SEAFOOD
FISH SAUCE
SOY SAUCE
TAMARIND
TOASTED RICE POWDER
COCONUT MILK
FERMENTED BEAN PASTE
PEPPER PASTE
SESAME SEEDS
CHILI OIL
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME OIL
SPECIALTY VINEGAR
FERMENTED FISH/SEAFOOD
FISH SAUCE
SOY SAUCE
TAMARIND
TOASTED RICE POWDER
COCONUT MILK
FERMENTED BEAN PASTE
PEPPER PASTE
SESAME SEEDS
