Malaysia vs Sri Lanka: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Malaysia
- Sri Lanka
How they compare
Malaysia currently reports 640,342 million Kcal against 602,965 million Kcal in Sri Lanka, a difference of 37,377 million Kcal.
That makes Malaysia's figure about 1.1 times Sri Lanka's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Sri Lanka ahead.
Malaysia ranks 61st and Sri Lanka ranks 64th of 164 countries.
Malaysia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Malaysia | Sri Lanka | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 450,702 million Kcal | 442,656 million Kcal | 8,046 million Kcal | Malaysia |
| 2020s | 626,660 million Kcal | 553,504 million Kcal | 73,157 million Kcal | Malaysia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Malaysia or Sri Lanka?
- Malaysia, at 640,342 million Kcal against 602,965 million Kcal in Sri Lanka as of 2023.
- What is the difference in starchy roots — food supply between Malaysia and Sri Lanka?
- 37,377 million Kcal, with Malaysia ahead.
- How many years of comparable data are there for Malaysia and Sri Lanka?
- 14 years are reported by both, from 2010 to 2023.
- How do Malaysia and Sri Lanka rank globally for starchy roots — food supply?
- Malaysia ranks 61st and Sri Lanka ranks 64th 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.