Freshwater Fish — Food supply in Bhutan
Bhutan: Freshwater Fish — Food supply was 5.67 kcal/cap/d in 2023. ▲ Rising
Freshwater Fish — Food supply in Bhutan, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2023, freshwater fish — food supply in Bhutan stood at 5.67 kcal/cap/d.
That represents a change of down 0.7% on the previous year and up 4.6% over five years.
That places Bhutan 63rd out of 164 countries with data for 2023, putting it in the middle of the range.
Freshwater Fish — Food supply in Bhutan, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2019 | 5.42 kcal/cap/d | — |
| 2020 | 5.32 kcal/cap/d | -1.8% |
| 2021 | 5.75 kcal/cap/d | +8.1% |
| 2022 | 5.71 kcal/cap/d | -0.7% |
| 2023 | 5.67 kcal/cap/d | -0.7% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 5.42 kcal/cap/d | 5.42 kcal/cap/d | 5.42 kcal/cap/d | 1 |
| 2020s | 5.61 kcal/cap/d | 5.32 kcal/cap/d | 5.75 kcal/cap/d | 4 |
Countries ranked near Bhutan
- 60 United Kingdom of Great Britain and Northern Ireland 5.99 kcal/cap/d compare
- 61 Rwanda 5.89 kcal/cap/d compare
- 62 Nigeria 5.78 kcal/cap/d compare
- 64 Ireland 5.63 kcal/cap/d compare
- 65 New Zealand 5.45 kcal/cap/d compare
- 66 North Macedonia 5.26 kcal/cap/d compare
More environment data for Bhutan
- Historical exposure to drought — Land soil moisture anomaly 0.2782 Percentage change (2025)
- Historical exposure to drought — Cropland soil moisture anomaly 0.5977 Percentage change (2025)
- Standard Deviation, annual growth rate 0 % change on previous year (2025)
- Standard Deviation 0.257 °C (2025)
- Temperature change 2.08 °C (2025)
- Paper and paperboard — Import value, per unit of GDP 0 1000 USD per US$ of GDP (2024)
- Paper and paperboard — Import value, per capita 0.0056 1000 USD per person (2024)
- Graphic papers — Import quantity, annual growth rate -11.03 % change on previous year (2024)
- Graphic papers — Import quantity, per unit of GDP 0 t per US$ of GDP (2024)
- Graphic papers — Import quantity, per capita 0.0009 t per person (2024)
Frequently asked questions
- What is freshwater fish — food supply in Bhutan?
- Freshwater fish — food supply in Bhutan was 5.67 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — food supply recorded in Bhutan?
- The highest recorded value was 5.75 kcal/cap/d in 2021.
- What is the lowest freshwater fish — food supply recorded in Bhutan?
- The lowest recorded value was 5.32 kcal/cap/d in 2020.
- How does Bhutan rank for freshwater fish — food supply?
- Bhutan ranks 63rd out of 164 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 Freshwater Fish — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.
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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.