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 Mongolia, the daily total is around 1904 g, with eggs and dairy leading at 27% 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 360 G
290 G
35 G
4 G
1 G
1 G
17 G
0 G
0 G
12 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 402 G
1 G
191 G
153 G
40 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 400 G
12 G
4 G
71 G
178 G
44 G
91 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 2 G
2 G
0 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 522 G
16 G
485 G
21 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 218 G
3 G
187 G
0 G
25 G
3 G
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
DILL
MUGWORT
WILD GARLIC
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
DILL
MUGWORT
WILD GARLIC
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
BLACK PEPPER
CARAWAY
CUMIN
DILL SEED
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
BLACK PEPPER
CARAWAY
CUMIN
DILL SEED
CHILI PEPPERS
GALANGAL
GINGER
LIME
PANDANUS LEAVES
SHALLOT
TURMERIC
GARLIC
SPRING ONION
ONION
CHILI PEPPERS
GALANGAL
GINGER
LIME
PANDANUS LEAVES
SHALLOT
TURMERIC
GARLIC
SPRING ONION
ONION
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
CLARIFIED BUTTER
DRIED YOGURT
FERMENTED BUTTER
HORSE FAT
LAMB FAT
SOUR CREAM
YOGURT
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
CLARIFIED BUTTER
DRIED YOGURT
FERMENTED BUTTER
HORSE FAT
LAMB FAT
SOUR CREAM
YOGURT
