Nepal vs Timor-Leste: Butter, Ghee — Food supply
Butter, Ghee — Food supply over time
- Nepal
- Timor-Leste
How they compare
Nepal currently reports 556,289 million Kcal against 219.79 million Kcal in Timor-Leste, a difference of 556,069 million Kcal.
That makes Nepal's figure about 2,531.0 times Timor-Leste's.
Across all 14 years both countries report, Nepal has been ahead every year.
Nepal ranks 20th and Timor-Leste ranks 19th of 164 countries.
Nepal has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Nepal | Timor-Leste | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 407,442 million Kcal | 517.17 million Kcal | 406,925 million Kcal | Nepal |
| 2020s | 538,152 million Kcal | 464.41 million Kcal | 537,688 million Kcal | Nepal |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher butter, ghee — food supply, Nepal or Timor-Leste?
- Nepal, at 556,289 million Kcal against 219.79 million Kcal in Timor-Leste as of 2023.
- What is the difference in butter, ghee — food supply between Nepal and Timor-Leste?
- 556,069 million Kcal, with Nepal ahead.
- How many years of comparable data are there for Nepal and Timor-Leste?
- 14 years are reported by both, from 2010 to 2023.
- How do Nepal and Timor-Leste rank globally for butter, ghee — food supply?
- Nepal ranks 20th and Timor-Leste ranks 19th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Butter, Ghee — Food supply (kcal). 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.