Bhutan vs East Timor: Vegetal Products — Food supply
Vegetal Products — Food supply over time
- Bhutan
- East Timor
How they compare
East Timor currently reports 1.02 million million Kcal against 821,708 million Kcal in Bhutan, a difference of 197,942 million Kcal.
That makes East Timor's figure about 1.2 times Bhutan's.
Across all 5 years both countries report, East Timor has been ahead every year.
Bhutan ranks 159th and East Timor ranks 156th of 194 countries.
East Timor has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Bhutan | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 813,499 million Kcal | 958,579 million Kcal | 145,080 million Kcal | East Timor |
| 2020s | 828,406 million Kcal | 1.00 million million Kcal | 176,192 million Kcal | East Timor |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetal products — food supply, Bhutan or East Timor?
- East Timor, at 1.02 million million Kcal against 821,708 million Kcal in Bhutan as of 2023.
- What is the difference in vegetal products — food supply between Bhutan and East Timor?
- 197,942 million Kcal, with East Timor ahead.
- How many years of comparable data are there for Bhutan and East Timor?
- 5 years are reported by both, from 2019 to 2023.
- How do Bhutan and East Timor rank globally for vegetal products — food supply?
- Bhutan ranks 159th and East Timor ranks 156th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetal Products — 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.