Starchy Roots — Protein supply quantity in Bhutan
Bhutan: Starchy Roots — Protein supply quantity was 787.31 t in 2023. ▬ Flat
Starchy Roots — Protein supply quantity in Bhutan, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, starchy roots — protein supply quantity in Bhutan stood at 787.31 t.
The figure is up 4.0% on the previous year and up 3.7% over five years.
That places Bhutan 155th out of 194 countries with data for 2023, putting it in the bottom quarter.
Starchy Roots — Protein supply quantity in Bhutan, year by year
| Year | t | Change |
|---|---|---|
| 2019 | 758.96 t | — |
| 2020 | 802.87 t | +5.8% |
| 2021 | 743.43 t | -7.4% |
| 2022 | 756.79 t | +1.8% |
| 2023 | 787.31 t | +4.0% |
Bhutan compared with similar countries
- Bhutan's 787.31 t is below the median for lower middle income countries, which is 10,530 t, 7% of the median. (41 countries reporting)
- Bhutan's 787.31 t is below the median for South Asia, which is 28,319 t, 3% of the median. (6 countries reporting)
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 758.96 t | 758.96 t | 758.96 t | 1 |
| 2020s | 772.6 t | 743.43 t | 802.87 t | 4 |
Countries ranked near Bhutan
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 starchy roots — protein supply quantity in Bhutan?
- Starchy roots — protein supply quantity in Bhutan was 787.31 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — protein supply quantity recorded in Bhutan?
- The highest recorded value was 802.87 t in 2020.
- What is the lowest starchy roots — protein supply quantity recorded in Bhutan?
- The lowest recorded value was 743.43 t in 2021.
- How does Bhutan rank for starchy roots — protein supply quantity?
- Bhutan ranks 155th out of 194 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 Starchy Roots — Protein supply quantity (t). 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.