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 Oceania, the daily total is around 1893 g, with produce leading at 41% and fish and seafood at the bottom with 5%.
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 336 G
157 G
171 G
3 G
0 G
0 G
0 G
0 G
0 G
5 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 778 G
15 G
142 G
452 G
160 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 135 G
81 G
23 G
18 G
7 G
1 G
5 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 100 G
91 G
9 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 131 G
13 G
102 G
16 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 413 G
2 G
179 G
0 G
31 G
201 G
CILANTRO
CULANTRO
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
TARO LEAVES
CILANTRO
CULANTRO
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
TARO LEAVES
CINNAMON
DRY CHILI
STAR ANISE
BLACK PEPPER
CLOVES
MUSTARD SEEDS
TURMERIC DRY
CINNAMON
DRY CHILI
STAR ANISE
BLACK PEPPER
CLOVES
MUSTARD SEEDS
TURMERIC DRY
GALANGAL
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
PANDANUS LEAVES
SPRING ONION
TURMERIC
ONION
GALANGAL
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
LIME
PANDANUS LEAVES
SPRING ONION
TURMERIC
ONION
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME OIL
TOASTED RICE POWDER
FISH SAUCE
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
COCONUT MILK
DRIED SEAWEED
FERMENTED BREADFRUIT
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME OIL
TOASTED RICE POWDER
FISH SAUCE
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
COCONUT MILK
DRIED SEAWEED
FERMENTED BREADFRUIT
