Bhutan vs Iceland: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Bhutan
- Iceland
How they compare
Iceland currently reports 35,280 million Kcal against 32,710 million Kcal in Bhutan, a difference of 2,570 million Kcal.
That makes Iceland's figure about 1.1 times Bhutan's.
The two have swapped places 2 times across 5 shared years of data; in 2019 it was Iceland ahead.
Bhutan ranks 144th and Iceland ranks 142nd of 164 countries.
Across the 2 decades both report, Bhutan averaged higher in 1 and Iceland in 1.
Head to head by decade
| Decade | Bhutan | Iceland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 39,388 million Kcal | 41,431 million Kcal | 2,043 million Kcal | Iceland |
| 2020s | 36,715 million Kcal | 35,759 million Kcal | 955.67 million Kcal | Bhutan |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Bhutan or Iceland?
- Iceland, at 35,280 million Kcal against 32,710 million Kcal in Bhutan as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Bhutan and Iceland?
- 2,570 million Kcal, with Iceland ahead.
- How many years of comparable data are there for Bhutan and Iceland?
- 5 years are reported by both, from 2019 to 2023.
- How do Bhutan and Iceland rank globally for sugar (raw equivalent) — food supply?
- Bhutan ranks 144th and Iceland ranks 142nd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — 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.