Onions — Food supply in Bhutan
Bhutan: Onions — Food supply was 6.06 kcal/cap/d in 2023. ▲ Rising
Onions — Food supply in Bhutan, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for onions — food supply in Bhutan is 6.06 kcal/cap/d, measured in 2023.
That represents a change of down 17.9% on the previous year and up 32.6% over five years.
That places Bhutan 112th out of 162 countries with data for 2023, putting it in the middle of the range.
Onions — Food supply in Bhutan, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2019 | 4.57 kcal/cap/d | — |
| 2020 | 5.66 kcal/cap/d | +23.9% |
| 2021 | 5.7 kcal/cap/d | +0.7% |
| 2022 | 7.38 kcal/cap/d | +29.5% |
| 2023 | 6.06 kcal/cap/d | -17.9% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 4.57 kcal/cap/d | 4.57 kcal/cap/d | 4.57 kcal/cap/d | 1 |
| 2020s | 6.2 kcal/cap/d | 5.66 kcal/cap/d | 7.38 kcal/cap/d | 4 |
Countries ranked near Bhutan
- 109 Switzerland 6.95 kcal/cap/d compare
- 110 Saint Lucia 6.84 kcal/cap/d compare
- 111 Grenada 6.68 kcal/cap/d compare
- 113 Saint Kitts and Nevis 6.03 kcal/cap/d compare
- 114 China, Macao SAR 5.9 kcal/cap/d compare
- 115 Cyprus 5.66 kcal/cap/d compare
More agriculture & rural data for Bhutan
- Agriculture, forestry, and fishing, value added (current US$), annual 3.41 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1368 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 614.64 current US$ per person (2025)
- Rural population, annual growth rate -0.8653 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.5657 units per person (2025)
- Share of GDP from agriculture 13.7% (2025)
- Agriculture as a share of GDP vs. GDP per capita 13.7% (2025)
- Agricultural raw materials exports 2.0% (2025)
- Agricultural raw materials imports 1.8% (2025)
Frequently asked questions
- What is onions — food supply in Bhutan?
- Onions — food supply in Bhutan was 6.06 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest onions — food supply recorded in Bhutan?
- The highest recorded value was 7.38 kcal/cap/d in 2022.
- What is the lowest onions — food supply recorded in Bhutan?
- The lowest recorded value was 4.57 kcal/cap/d in 2019.
- How does Bhutan rank for onions — food supply?
- Bhutan ranks 112th out of 162 countries with data for 2023.
- Where does this Bhutan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Onions — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
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.