Bhutan vs Polynesia: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Bhutan
- Polynesia
How they compare
Polynesia currently reports 39,929 million Kcal against 33,443 million Kcal in Bhutan, a difference of 6,486 million Kcal.
That makes Polynesia's figure about 1.2 times Bhutan's.
Across all 5 years both countries report, Polynesia has been ahead every year.
Bhutan ranks 160th and Polynesia ranks 158th of 194 countries.
Polynesia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Bhutan | Polynesia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 32,012 million Kcal | 36,008 million Kcal | 3,995 million Kcal | Polynesia |
| 2020s | 32,817 million Kcal | 40,445 million Kcal | 7,628 million Kcal | Polynesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Bhutan or Polynesia?
- Polynesia, at 39,929 million Kcal against 33,443 million Kcal in Bhutan as of 2023.
- What is the difference in starchy roots — food supply between Bhutan and Polynesia?
- 6,486 million Kcal, with Polynesia ahead.
- How many years of comparable data are there for Bhutan and Polynesia?
- 5 years are reported by both, from 2019 to 2023.
- How do Bhutan and Polynesia rank globally for starchy roots — food supply?
- Bhutan ranks 160th and Polynesia ranks 158th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — 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.