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 Niger, the daily total is around 1356 g, with produce leading at 44% 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 541 G
17 G
124 G
7 G
1 G
0 G
0 G
238 G
153 G
1 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 600 G
121 G
340 G
81 G
58 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 24 G
3 G
0 G
7 G
6 G
6 G
2 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 5 G
5 G
0 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 109 G
1 G
106 G
2 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 77 G
0 G
15 G
0 G
14 G
48 G
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
BAOBAB LEAVES
BAY LEAVES
PARSLEY
THYME
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
BAOBAB LEAVES
BAY LEAVES
PARSLEY
THYME
CINNAMON
STAR ANISE
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GINGER
GRAINS OF PARADISE
SAFFRON
CINNAMON
STAR ANISE
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GINGER
GRAINS OF PARADISE
SAFFRON
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
ONION
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
ONION
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
DATES
DRIED FISH/SEAFOOD
FERMENTED BEANS
SESAME SEEDS
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
DATES
DRIED FISH/SEAFOOD
FERMENTED BEANS
SESAME SEEDS
