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 Madagascar, the daily total is around 1154 g, with produce leading at 41% 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 450 G
36 G
392 G
21 G
0 G
0 G
0 G
0 G
1 G
0 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 468 G
4 G
39 G
315 G
109 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 16 G
9 G
2 G
3 G
0 G
1 G
1 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 11 G
7 G
4 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 50 G
1 G
49 G
0 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 159 G
0 G
25 G
122 G
9 G
3 G
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
LEMONGRASS
BAY LEAVES
PARSLEY
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
LEMONGRASS
BAY LEAVES
PARSLEY
DRY CHILI
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
BLACK CARDAMOM
CORIANDER
CUMIN
FENUGREEK
NUTMEG
SAFFRON
TURMERIC DRY
VANILLA
DRY CHILI
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
BLACK CARDAMOM
CORIANDER
CUMIN
FENUGREEK
NUTMEG
SAFFRON
TURMERIC DRY
VANILLA
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 TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
FERMENTED FISH/SEAFOOD
TAMARIND
COCONUT MILK
DRIED FISH/SEAFOOD
GRAIN VINEGAR
CHILI OIL
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
FERMENTED FISH/SEAFOOD
TAMARIND
COCONUT MILK
DRIED FISH/SEAFOOD
GRAIN VINEGAR
