Guatemala vs Israel: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Guatemala
- Israel
How they compare
Guatemala currently reports 244,440 million Kcal against 221,062 million Kcal in Israel, a difference of 23,378 million Kcal.
That makes Guatemala's figure about 1.1 times Israel's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Israel ahead.
Guatemala ranks 85th and Israel ranks 88th of 164 countries.
Across the 2 decades both report, Guatemala averaged higher in 1 and Israel in 1.
Head to head by decade
| Decade | Guatemala | Israel | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 122,577 million Kcal | 209,816 million Kcal | 87,239 million Kcal | Israel |
| 2020s | 300,949 million Kcal | 220,377 million Kcal | 80,572 million Kcal | Guatemala |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Guatemala or Israel?
- Guatemala, at 244,440 million Kcal against 221,062 million Kcal in Israel as of 2023.
- What is the difference in starchy roots — food supply between Guatemala and Israel?
- 23,378 million Kcal, with Guatemala ahead.
- How many years of comparable data are there for Guatemala and Israel?
- 14 years are reported by both, from 2010 to 2023.
- How do Guatemala and Israel rank globally for starchy roots — food supply?
- Guatemala ranks 85th and Israel ranks 88th 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.