Republic of Korea vs Viet Nam: Starchy Roots — Fat supply quantity
Starchy Roots — Fat supply quantity over time
- Republic of Korea
- Viet Nam
How they compare
Viet Nam currently reports 3,219 t against 2,935 t in Republic of Korea, a difference of 284 t.
That makes Viet Nam's figure about 1.1 times Republic of Korea's.
Across all 14 years both countries report, Viet Nam has been ahead every year.
Republic of Korea ranks 57th and Viet Nam ranks 54th of 194 countries.
Viet Nam has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Republic of Korea | Viet Nam | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,472 t | 2,975 t | 502.52 t | Viet Nam |
| 2020s | 2,996 t | 3,304 t | 308.16 t | Viet Nam |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — fat supply quantity, Republic of Korea or Viet Nam?
- Viet Nam, at 3,219 t against 2,935 t in Republic of Korea as of 2023.
- What is the difference in starchy roots — fat supply quantity between Republic of Korea and Viet Nam?
- 284 t, with Viet Nam ahead.
- How many years of comparable data are there for Republic of Korea and Viet Nam?
- 14 years are reported by both, from 2010 to 2023.
- How do Republic of Korea and Viet Nam rank globally for starchy roots — fat supply quantity?
- Republic of Korea ranks 57th and Viet Nam ranks 54th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Fat supply quantity (t). 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.