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 Qatar, the daily total is around 2230 g, with produce leading at 40% and fish and seafood at the bottom with 3%.
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 552 G
260 G
276 G
7 G
1 G
0 G
2 G
2 G
1 G
3 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 891 G
27 G
491 G
105 G
238 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 221 G
150 G
1 G
30 G
35 G
2 G
3 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 63 G
53 G
10 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 283 G
48 G
226 G
9 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 220 G
44 G
100 G
0 G
53 G
23 G
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
MINT
PARSLEY
THYME
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CILANTRO
MINT
PARSLEY
THYME
CLOVES
STAR ANISE
BLACK PEPPER
CINNAMON
DRY CHILI
BLACK LIME
CORIANDER
CUMIN
GINGER
GREEN CARDAMOM
SAFFRON
SUMAC
TURMERIC DRY
CLOVES
STAR ANISE
BLACK PEPPER
CINNAMON
DRY CHILI
BLACK LIME
CORIANDER
CUMIN
GINGER
GREEN CARDAMOM
SAFFRON
SUMAC
TURMERIC DRY
GALANGAL
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
ROSEWATER
GALANGAL
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
ROSEWATER
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
DATE SYRUP / SILAN
DATES
HONEY
PISTACHIOS
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
DATE SYRUP / SILAN
DATES
HONEY
PISTACHIOS
