Saudi Arabia vs Tuvalu: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Saudi Arabia
- Tuvalu
How they compare
Saudi Arabia currently reports 56.08 kcal/cap/d against 53.34 kcal/cap/d in Tuvalu, a difference of 2.74 kcal/cap/d.
That makes Saudi Arabia's figure about 1.1 times Tuvalu's.
The two have swapped places 1 time across 5 shared years of data; in 2019 it was Tuvalu ahead.
Saudi Arabia ranks 129th and Tuvalu ranks 130th of 164 countries.
Across the 2 decades both report, Saudi Arabia averaged higher in 1 and Tuvalu in 1.
Head to head by decade
| Decade | Saudi Arabia | Tuvalu | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 45.48 kcal/cap/d | 45.76 kcal/cap/d | 0.28 kcal/cap/d | Tuvalu |
| 2020s | 56.62 kcal/cap/d | 52.57 kcal/cap/d | 4.05 kcal/cap/d | Saudi Arabia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Saudi Arabia or Tuvalu?
- Saudi Arabia, at 56.08 kcal/cap/d against 53.34 kcal/cap/d in Tuvalu as of 2023.
- What is the difference in starchy roots — food supply between Saudi Arabia and Tuvalu?
- 2.74 kcal/cap/d, with Saudi Arabia ahead.
- How many years of comparable data are there for Saudi Arabia and Tuvalu?
- 5 years are reported by both, from 2019 to 2023.
- How do Saudi Arabia and Tuvalu rank globally for starchy roots — food supply?
- Saudi Arabia ranks 129th and Tuvalu ranks 130th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Food supply (kcal/capita/day). 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.