Indicator full name: Protein available per person per day (g)
Unit: grammes per person per day
- Country/Area (COUNTRY/AREA)
- Supranational group of countries (COUNTRY_GRP)
- Sex (SEX)
- Year of measure (YEAR)
Years data is available: 1961—2019
Last updated: 04 October 2023
- San Marino
The following abbreviations are used in the indicator titles:
Indicator code: E165307.T
Total amount of protein in food available for consumption. These data, together with average number of calories available (indicator 160300) are used to calculate the % of energy available from protein (indicator 160307), as 1 g of protein gives approximately 4 kcal of energy. See also WHO indicator no. 160300.
Source FAO Statistics Division, Food Balance Sheets
FAO Stat item code 2901, element 674: Protein supply quantity (g/capita/day) - Grand Total + (Total).
Food Balance Sheets (FBS) are compiled every year by FAO, mainly with country-level data on the production and trade of food commodities. Using these data and the available information on seed rates, waste coefficients, stock changes and types of utilization (feed, food, processing and other utilization), a supply/utilization account is prepared for each commodity in weight terms. The food component of the commodity account, which is usually derived as a balancing item, refers to the total amount of the commodity available for human consumption during the year. Besides commodity-by-commodity information, the FAO FBS also provide total food availability estimates by aggregating the food component of all commodities including fishery products. From these values and the available population estimates, the per person dietary energy and protein and fat supplies are derived and expressed on a daily basis.
In the FBS production data refer only to primary products while data for all other elements also include processed products derived there from, expressed in primary commodity equivalent.
For additional methodological information, please consult “Food balance sheets – a handbook”, available from http://www.fao.org/docrep/003/X9892E/X9892E00.HTM.