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 Suriname, the daily total is around 1633 g, with produce leading at 30% 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 459 G
175 G
278 G
4 G
0 G
0 G
1 G
0 G
0 G
1 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 484 G
7 G
167 G
71 G
237 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 172 G
134 G
22 G
14 G
0 G
0 G
2 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 47 G
39 G
8 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 196 G
18 G
176 G
2 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 275 G
1 G
204 G
11 G
37 G
22 G
BETTEL LEAVES
CILANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CULANTRO
BAY LEAVES
THYME
BETTEL LEAVES
CILANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
PERILLA/SHISO
THAI BASIL
VIETNAMESE MINT
CULANTRO
BAY LEAVES
THYME
CLOVES
STAR ANISE
BLACK PEPPER
CINNAMON
DRY CHILI
CUMIN
NUTMEG
CLOVES
STAR ANISE
BLACK PEPPER
CINNAMON
DRY CHILI
CUMIN
NUTMEG
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
SPRING ONION
ONION
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
SPRING ONION
ONION
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
CANE VINEGAR
CASSAREEP
COCONUT MILK
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TOASTED RICE POWDER
TAMARIND
CANE VINEGAR
CASSAREEP
COCONUT MILK
