Costa Rica vs Lesotho: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Costa Rica
- Lesotho
How they compare
Costa Rica currently reports 92,513 million Kcal against 86,761 million Kcal in Lesotho, a difference of 5,752 million Kcal.
That makes Costa Rica's figure about 1.1 times Lesotho's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Costa Rica ahead.
Costa Rica ranks 120th and Lesotho ranks 123rd of 164 countries.
Across the 2 decades both report, Costa Rica averaged higher in 1 and Lesotho in 1.
Head to head by decade
| Decade | Costa Rica | Lesotho | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 96,215 million Kcal | 77,932 million Kcal | 18,283 million Kcal | Costa Rica |
| 2020s | 80,219 million Kcal | 84,979 million Kcal | 4,759 million Kcal | Lesotho |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Costa Rica or Lesotho?
- Costa Rica, at 92,513 million Kcal against 86,761 million Kcal in Lesotho as of 2023.
- What is the difference in starchy roots — food supply between Costa Rica and Lesotho?
- 5,752 million Kcal, with Costa Rica ahead.
- How many years of comparable data are there for Costa Rica and Lesotho?
- 14 years are reported by both, from 2010 to 2023.
- How do Costa Rica and Lesotho rank globally for starchy roots — food supply?
- Costa Rica ranks 120th and Lesotho ranks 123rd of 164 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.