Cambodia
Diet and nutrition profile based on FAO Food Balance Sheets (1961–2023).
Food Supply Trend
Daily food supply per capita in Cambodia compared to the world average.
Diet Composition (2023)
Where the calories come from — food group breakdown by kcal/capita/day.
Macronutrient Trends
Protein and fat supply over time in Cambodia.
Food Supply Treemap
Area-proportional view of Cambodia's food supply — larger blocks mean more calories from that food group.
What's Different?
How Cambodia's food supply differs from the world average — bars show excess (right) or deficit (left) in calories.
vs. EAT-Lancet Reference Diet
How Cambodia's food supply compares to the EAT-Lancet Planetary Health Diet — the scientifically-derived dietary pattern for human and planetary health.
Similar Countries
Countries with a similar calorie supply.
🔗 Cambodia in the Mortality Explorer
Explore Cambodia's mortality data — life expectancy, causes of death, and risk factors — in our companion tool.
Frequently Asked Questions
How many calories per day does Cambodia produce?
Cambodia's food supply provides approximately 2,643 kcal per person per day as of 2023, according to FAO Food Balance Sheets. This measures food availability, not actual individual consumption — household-level waste typically reduces actual intake by 20–30%.
How has Cambodia's diet changed over time?
Between 1961 and 2023, Cambodia's total calorie supply changed from 1,913 to 2,643 kcal/capita/day (an increase of 38%). Protein supply went from 41.7g to 64.4g per day. Fat supply changed from 14.5g to 34.6g per day.
Where does Cambodia rank globally?
Cambodia ranks #153 out of 200 countries by calorie supply per capita. The world average is approximately 3,016 kcal/capita/day.
How does Cambodia's diet differ from the world average?
The butterfly chart above shows the difference in food supply composition between Cambodia and the global average. Bars extending to the right indicate food groups where Cambodia consumes more than the world average, while bars extending left show deficits. These differences reflect agricultural production, cultural food traditions, income levels, and trade patterns.
What are dietary risk factors?
Dietary risk factors are eating patterns linked to chronic disease and premature death, as modeled by the Global Burden of Disease (GBD) study. The five major dietary risks are: high sodium intake, low fruit intake, low vegetable intake, low whole grain intake, and low nut and seed intake. These are population-level statistical estimates — not direct counts of individual deaths.