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 Timor Leste, the daily total is around 1082 g, with grains leading at 51% and fish and seafood at the bottom with 2%.
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 562 G
41 G
365 G
155 G
0 G
0 G
0 G
0 G
0 G
1 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 244 G
18 G
72 G
108 G
44 G
0 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 17 G
16 G
1 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 76 G
6 G
67 G
3 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
CULANTRO
PERILLA/SHISO
VIETNAMESE MINT
BETTEL LEAVES
CILANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
BAY LEAVES
CURRY LEAVES
LEMON BASIL
CULANTRO
PERILLA/SHISO
VIETNAMESE MINT
BETTEL LEAVES
CILANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
BAY LEAVES
CURRY LEAVES
LEMON BASIL
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
CORIANDER
CUMIN
TURMERIC DRY
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
CORIANDER
CUMIN
TURMERIC DRY
SPRING ONION
TURMERIC
CHILI PEPPERS
GALANGAL
GARLIC
GINGER
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CHILI PEPPERS
GALANGAL
GARLIC
GINGER
LIME
PANDANUS LEAVES
SHALLOT
CHILI OIL
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME OIL
SPECIALTY VINEGAR
TOASTED RICE POWDER
FERMENTED FISH/SEAFOOD
FISH SAUCE
SOY SAUCE
TAMARIND
KECAP MANIS
CHILI OIL
FERMENTED TOFU
OYSTER SAUCE
RICE WINE
SESAME OIL
SPECIALTY VINEGAR
TOASTED RICE POWDER
FERMENTED FISH/SEAFOOD
FISH SAUCE
SOY SAUCE
TAMARIND
KECAP MANIS
