All food groups (excluding beverages) — Carbohydrate (available) in Congo
Congo: All food groups (excluding beverages) — Carbohydrate (available) was 332.6 g/cap/d in 2023. ▬ Flat
All food groups (excluding beverages) — Carbohydrate (available) in Congo, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
The most recent figure for all food groups (excluding beverages) — carbohydrate (available) in Congo is 332.6 g/cap/d, measured in 2023.
That represents a change of down 0.2% on the previous year and down 2.7% over ten years.
Over the whole period, all food groups (excluding beverages) — carbohydrate (available) in Congo peaked at 356 g/cap/d in 2014 and was at its lowest, 314.3 g/cap/d, in 2011.
That places Congo 145th out of 177 countries with data for 2023, putting it in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 334.72 g/cap/d | 314.3 g/cap/d | 356 g/cap/d | 10 |
| 2020s | 330.9 g/cap/d | 328.6 g/cap/d | 333.4 g/cap/d | 4 |
Countries ranked near Congo
More agriculture & rural data for Congo
- Agriculture share gdp 10.11 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.11 (2025)
- Agricultural raw materials exports 2.4% (2023)
- Agricultural raw materials imports 1.0% (2023)
- Rural population 35.9% (2025)
- Rural population growth 1.7% (2025)
- Rural population 2.33 million (2025)
- Agriculture, forestry, and fishing, value added 10.1% (2025)
- Agriculture, forestry, and fishing, value added 1.65 billion current US$ (2025)
- Bananas — Production 86,254 t (2024)
Frequently asked questions
- What is all food groups (excluding beverages) — carbohydrate (available) in Congo?
- All food groups (excluding beverages) — carbohydrate (available) in Congo was 332.6 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest all food groups (excluding beverages) — carbohydrate (available) recorded in Congo?
- The highest recorded value was 356 g/cap/d in 2014.
- What is the lowest all food groups (excluding beverages) — carbohydrate (available) recorded in Congo?
- The lowest recorded value was 314.3 g/cap/d in 2011.
- How does Congo rank for all food groups (excluding beverages) — carbohydrate (available)?
- Congo ranks 145th out of 177 countries with data for 2023.
- Is all food groups (excluding beverages) — carbohydrate (available) rising or falling in Congo?
- Over the last ten years it is down 2.7%. The long-run trend across the full record is flat.
- Where does this Congo data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of All food groups (excluding beverages) — Carbohydrate (available) supply — Value. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.