Cambodia vs Finland: Fats, Animals, Raw — Food supply
Fats, Animals, Raw — Food supply over time
- Cambodia
- Finland
How they compare
Finland currently reports 73,104 million Kcal against 70,357 million Kcal in Cambodia, a difference of 2,747 million Kcal.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Cambodia ahead.
Cambodia ranks 85th and Finland ranks 83rd of 164 countries.
Across the 2 decades both report, Cambodia averaged higher in 1 and Finland in 1.
Head to head by decade
| Decade | Cambodia | Finland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 73,826 million Kcal | 78,678 million Kcal | 4,852 million Kcal | Finland |
| 2020s | 70,039 million Kcal | 60,708 million Kcal | 9,330 million Kcal | Cambodia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fats, animals, raw — food supply, Cambodia or Finland?
- Finland, at 73,104 million Kcal against 70,357 million Kcal in Cambodia as of 2023.
- What is the difference in fats, animals, raw — food supply between Cambodia and Finland?
- 2,747 million Kcal, with Finland ahead.
- How many years of comparable data are there for Cambodia and Finland?
- 14 years are reported by both, from 2010 to 2023.
- How do Cambodia and Finland rank globally for fats, animals, raw — food supply?
- Cambodia ranks 85th and Finland ranks 83rd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fats, Animals, Raw — 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.