Hungary vs Jamaica: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Hungary
- Jamaica
How they compare
Jamaica currently reports 229,803 million Kcal against 220,938 million Kcal in Hungary, a difference of 8,865 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Hungary ahead.
Hungary ranks 89th and Jamaica ranks 87th of 164 countries.
Across the 2 decades both report, Hungary averaged higher in 1 and Jamaica in 1.
Head to head by decade
| Decade | Hungary | Jamaica | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 305,942 million Kcal | 177,603 million Kcal | 128,340 million Kcal | Hungary |
| 2020s | 223,185 million Kcal | 246,451 million Kcal | 23,266 million Kcal | Jamaica |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Hungary or Jamaica?
- Jamaica, at 229,803 million Kcal against 220,938 million Kcal in Hungary as of 2023.
- What is the difference in starchy roots — food supply between Hungary and Jamaica?
- 8,865 million Kcal, with Jamaica ahead.
- How many years of comparable data are there for Hungary and Jamaica?
- 14 years are reported by both, from 2010 to 2023.
- How do Hungary and Jamaica rank globally for starchy roots — food supply?
- Hungary ranks 89th and Jamaica ranks 87th 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.