Saint Kitts and Nevis vs Syria: Butter, Ghee — Food supply
Butter, Ghee — Food supply over time
- Saint Kitts and Nevis
- Syria
How they compare
Saint Kitts and Nevis currently reports 16.24 kcal/cap/d against 16.07 kcal/cap/d in Syria, a difference of 0.17 kcal/cap/d.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Syria ahead.
Saint Kitts and Nevis ranks 97th and Syria ranks 98th of 194 countries.
Across the 2 decades both report, Saint Kitts and Nevis averaged higher in 1 and Syria in 1.
Head to head by decade
| Decade | Saint Kitts and Nevis | Syria | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 20.66 kcal/cap/d | 20.6 kcal/cap/d | 0.065 kcal/cap/d | Saint Kitts and Nevis |
| 2020s | 9.94 kcal/cap/d | 17.25 kcal/cap/d | 7.31 kcal/cap/d | Syria |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher butter, ghee — food supply, Saint Kitts and Nevis or Syria?
- Saint Kitts and Nevis, at 16.24 kcal/cap/d against 16.07 kcal/cap/d in Syria as of 2023.
- What is the difference in butter, ghee — food supply between Saint Kitts and Nevis and Syria?
- 0.17 kcal/cap/d, with Saint Kitts and Nevis ahead.
- How many years of comparable data are there for Saint Kitts and Nevis and Syria?
- 14 years are reported by both, from 2010 to 2023.
- How do Saint Kitts and Nevis and Syria rank globally for butter, ghee — food supply?
- Saint Kitts and Nevis ranks 97th and Syria ranks 98th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Butter, Ghee — Food supply (kcal/capita/day). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.