Czechia vs Greece: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Czechia
- Greece
How they compare
Czechia currently reports 403,617 million Kcal against 348,078 million Kcal in Greece, a difference of 55,539 million Kcal.
That makes Czechia's figure about 1.2 times Greece's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Czechia ahead.
Czechia ranks 72nd and Greece ranks 74th of 164 countries.
Czechia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Czechia | Greece | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 496,050 million Kcal | 455,815 million Kcal | 40,236 million Kcal | Czechia |
| 2020s | 417,464 million Kcal | 349,423 million Kcal | 68,042 million Kcal | Czechia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Czechia or Greece?
- Czechia, at 403,617 million Kcal against 348,078 million Kcal in Greece as of 2023.
- What is the difference in starchy roots — food supply between Czechia and Greece?
- 55,539 million Kcal, with Czechia ahead.
- How many years of comparable data are there for Czechia and Greece?
- 14 years are reported by both, from 2010 to 2023.
- How do Czechia and Greece rank globally for starchy roots — food supply?
- Czechia ranks 72nd and Greece ranks 74th 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.