Czechia vs Jordan: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Czechia
- Jordan
How they compare
Jordan currently reports 1.32 million million Kcal against 1.25 million million Kcal in Czechia, a difference of 67,010 million Kcal.
That makes Jordan's figure about 1.1 times Czechia's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Czechia ahead.
Czechia ranks 56th and Jordan ranks 53rd of 164 countries.
Across the 2 decades both report, Czechia averaged higher in 1 and Jordan in 1.
Head to head by decade
| Decade | Czechia | Jordan | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1.30 million million Kcal | 1.19 million million Kcal | 104,568 million Kcal | Czechia |
| 2020s | 1.23 million million Kcal | 1.33 million million Kcal | 107,962 million Kcal | Jordan |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Czechia or Jordan?
- Jordan, at 1.32 million million Kcal against 1.25 million million Kcal in Czechia as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Czechia and Jordan?
- 67,010 million Kcal, with Jordan ahead.
- How many years of comparable data are there for Czechia and Jordan?
- 14 years are reported by both, from 2010 to 2023.
- How do Czechia and Jordan rank globally for sugar (raw equivalent) — food supply?
- Czechia ranks 56th and Jordan ranks 53rd 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.