Israel vs Kenya: Roots, Other — Food supply
Roots, Other — Food supply over time
- Israel
- Kenya
How they compare
Israel currently reports 15,133 million Kcal against 14,223 million Kcal in Kenya, a difference of 910 million Kcal.
That makes Israel's figure about 1.1 times Kenya's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Kenya ahead.
Israel ranks 40th and Kenya ranks 43rd of 161 countries.
Across the 2 decades both report, Israel averaged higher in 1 and Kenya in 1.
Head to head by decade
| Decade | Israel | Kenya | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 14,387 million Kcal | 15,048 million Kcal | 661.26 million Kcal | Kenya |
| 2020s | 17,193 million Kcal | 14,182 million Kcal | 3,011 million Kcal | Israel |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher roots, other — food supply, Israel or Kenya?
- Israel, at 15,133 million Kcal against 14,223 million Kcal in Kenya as of 2023.
- What is the difference in roots, other — food supply between Israel and Kenya?
- 910 million Kcal, with Israel ahead.
- How many years of comparable data are there for Israel and Kenya?
- 14 years are reported by both, from 2010 to 2023.
- How do Israel and Kenya rank globally for roots, other — food supply?
- Israel ranks 40th and Kenya ranks 43rd of 161 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Roots, Other — 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.