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 New Zealand, the daily total is around 1883 g, with produce leading at 34% and fish and seafood at the bottom with 4%.
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 321 G
245 G
39 G
17 G
2 G
0 G
8 G
0 G
0 G
10 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 638 G
9 G
282 G
154 G
157 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 265 G
71 G
72 G
49 G
34 G
5 G
34 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 71 G
51 G
20 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 353 G
32 G
289 G
32 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 235 G
18 G
167 G
0 G
28 G
22 G
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
LEMONGRASS
MINT
BAY LEAVES
KAWAKAWA
PARSLEY
ROSEMARY
THYME
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
LEMONGRASS
MINT
BAY LEAVES
KAWAKAWA
PARSLEY
ROSEMARY
THYME
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
BLACK PEPPER
ALLSPICE
CORIANDER
HOROPITO
MUSTARD SEEDS
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
BLACK PEPPER
ALLSPICE
CORIANDER
HOROPITO
MUSTARD SEEDS
CHILI PEPPERS
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
GARLIC
GINGER
CARROT
LEMON
ONION
CHILI PEPPERS
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
GARLIC
GINGER
CARROT
LEMON
ONION
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
BUTTER
CREAM
HONEY
LAMB FAT
VEGEMITE
WORCESTERSHIRE SAUCE
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
BUTTER
CREAM
HONEY
LAMB FAT
VEGEMITE
WORCESTERSHIRE SAUCE
