All food groups (excluding beverages) — Carbohydrate (available) in United Kingdom of Great Britain and Northern Ireland
United Kingdom of Great Britain and Northern Ireland: All food groups (excluding beverages) — Carbohydrate (available) was 369 g/cap/d in 2023. ▬ Flat
All food groups (excluding beverages) — Carbohydrate (available) in United Kingdom of Great Britain and Northern Ireland, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
United Kingdom of Great Britain and Northern Ireland recorded 369 g/cap/d for all food groups (excluding beverages) — carbohydrate (available) in 2023.
That represents a change of up 4.2% on the previous year and down 2.5% over ten years.
Over the whole period, all food groups (excluding beverages) — carbohydrate (available) in United Kingdom of Great Britain and Northern Ireland peaked at 380.1 g/cap/d in 2017 and was at its lowest, 354 g/cap/d, in 2022.
That places United Kingdom of Great Britain and Northern Ireland 107th out of 163 countries with data for 2023, putting it in the middle of the range.
All food groups (excluding beverages) — Carbohydrate (available) in United Kingdom of Great Britain and Northern Ireland, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2010 | 367.4 g/cap/d | — |
| 2011 | 378 g/cap/d | +2.9% |
| 2012 | 373.1 g/cap/d | -1.3% |
| 2013 | 378.3 g/cap/d | +1.4% |
| 2014 | 377.9 g/cap/d | -0.1% |
| 2015 | 377.1 g/cap/d | -0.2% |
| 2016 | 377 g/cap/d | -0.0% |
| 2017 | 380.1 g/cap/d | +0.8% |
| 2018 | 369.9 g/cap/d | -2.7% |
| 2019 | 367.7 g/cap/d | -0.6% |
| 2020 | 359 g/cap/d | -2.4% |
| 2021 | 357.4 g/cap/d | -0.4% |
| 2022 | 354 g/cap/d | -1.0% |
| 2023 | 369 g/cap/d | +4.2% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 374.65 g/cap/d | 367.4 g/cap/d | 380.1 g/cap/d | 10 |
| 2020s | 359.85 g/cap/d | 354 g/cap/d | 369 g/cap/d | 4 |
Countries ranked near United Kingdom of Great Britain and Northern Ireland
More agriculture & rural data for United Kingdom of Great Britain and Northern Ireland
- Onions and shallots, dry (excluding dehydrated) — Yield, annual -22.7 % change on previous year (2024)
- Onions and shallots, dry (excluding dehydrated) — Production, annual -17.27 % change on previous year (2024)
- Other fruits, n.e.c. — Production, annual growth rate -100 % change on previous year (1980)
- Other vegetables, fresh n.e.c. — Area harvested, annual growth rate 2.87 % change on previous year (2024)
- Other vegetables, fresh n.e.c. — Yield, annual growth rate 1.41 % change on previous year (2024)
- Other vegetables, fresh n.e.c. — Production, annual growth rate 4.33 % change on previous year (2024)
- Potatoes — Area harvested, annual growth rate 2.89 % change on previous year (2024)
- Potatoes — Yield, annual growth rate 13.96 % change on previous year (2024)
- Potatoes — Production, annual growth rate 17.26 % change on previous year (2024)
- Raw hides and skins of cattle — Yield/Carcass Weight, annual growth 0 % change on previous year (2024)
All data for United Kingdom of Great Britain and Northern Ireland →
Frequently asked questions
- What is all food groups (excluding beverages) — carbohydrate (available) in United Kingdom of Great Britain and Northern Ireland?
- All food groups (excluding beverages) — carbohydrate (available) in United Kingdom of Great Britain and Northern Ireland was 369 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 United Kingdom of Great Britain and Northern Ireland?
- The highest recorded value was 380.1 g/cap/d in 2017.
- What is the lowest all food groups (excluding beverages) — carbohydrate (available) recorded in United Kingdom of Great Britain and Northern Ireland?
- The lowest recorded value was 354 g/cap/d in 2022.
- How does United Kingdom of Great Britain and Northern Ireland rank for all food groups (excluding beverages) — carbohydrate (available)?
- United Kingdom of Great Britain and Northern Ireland ranks 107th out of 163 countries with data for 2023.
- Is all food groups (excluding beverages) — carbohydrate (available) rising or falling in United Kingdom of Great Britain and Northern Ireland?
- Over the last ten years it is down 2.5%. The long-run trend across the full record is flat.
- Where does this United Kingdom of Great Britain and Northern Ireland 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.