Syria vs United Arab Emirates: Butter, Ghee — Food supply
Butter, Ghee — Food supply over time
- Syria
- United Arab Emirates
How they compare
Syria currently reports 138,415 million Kcal against 133,373 million Kcal in United Arab Emirates, a difference of 5,042 million Kcal.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Syria ahead.
Syria ranks 61st and United Arab Emirates ranks 64th of 194 countries.
Across the 2 decades both report, Syria averaged higher in 1 and United Arab Emirates in 1.
Head to head by decade
| Decade | Syria | United Arab Emirates | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 156,898 million Kcal | 71,799 million Kcal | 85,100 million Kcal | Syria |
| 2020s | 139,337 million Kcal | 163,380 million Kcal | 24,043 million Kcal | United Arab Emirates |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher butter, ghee — food supply, Syria or United Arab Emirates?
- Syria, at 138,415 million Kcal against 133,373 million Kcal in United Arab Emirates as of 2023.
- What is the difference in butter, ghee — food supply between Syria and United Arab Emirates?
- 5,042 million Kcal, with Syria ahead.
- How many years of comparable data are there for Syria and United Arab Emirates?
- 14 years are reported by both, from 2010 to 2023.
- How do Syria and United Arab Emirates rank globally for butter, ghee — food supply?
- Syria ranks 61st and United Arab Emirates ranks 64th of 194 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.