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 Macedonia, the daily total is around 2423 g, with produce leading at 52% 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 378 G
276 G
10 G
21 G
65 G
1 G
5 G
0 G
0 G
0 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 1260 G
13 G
755 G
171 G
310 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 122 G
51 G
37 G
22 G
2 G
1 G
9 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 18 G
18 G
0 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 418 G
14 G
391 G
13 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 227 G
16 G
138 G
0 G
50 G
23 G
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
MINT
BAY LEAVES
DILL
MARJORAM
OREGANO
PARSLEY
SUMMER SAVORY
THYME
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
MINT
BAY LEAVES
DILL
MARJORAM
OREGANO
PARSLEY
SUMMER SAVORY
THYME
CINNAMON
CLOVES
STAR ANISE
BLACK PEPPER
DRY CHILI
CUMIN
MAHLAB
PAPRIKA
CINNAMON
CLOVES
STAR ANISE
BLACK PEPPER
DRY CHILI
CUMIN
MAHLAB
PAPRIKA
CHILI PEPPERS
GALANGAL
GINGER
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
GARLIC
CARROT
LEMON
ONION
CHILI PEPPERS
GALANGAL
GINGER
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
GARLIC
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
FRUIT VINEGAR
HONEY
PEPPER PASTE
WINE VINEGAR
YOGURT
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
FRUIT VINEGAR
HONEY
PEPPER PASTE
WINE VINEGAR
YOGURT
