Papua New Guinea

Q: How many calories per day does Papua New Guinea produce?

Papua New Guinea's food supply provides approximately 2,177 kcal per person per day as of 2023, according to FAO Food Balance Sheets. This measures food availability, not actual individual consumption.

Q: Where does Papua New Guinea rank globally?

Papua New Guinea ranks #187 out of 200 countries by calorie supply per capita. The world average is approximately 3,016 kcal/capita/day.

Q: How does Papua New Guinea's diet differ from the world average?

The differences reflect agricultural production, cultural food traditions, income levels, and trade patterns. The butterfly chart on this page shows food groups where Papua New Guinea consumes more or less than the global average.

Diet and nutrition profile based on FAO Food Balance Sheets (2010–2023).

2,177 kcal/day

62.2 g protein/day

64.4 g fat/day

187 of 200

Papua New Guinea provides an average of 2,177 kcal per person per day (2023), with 62.2g of protein and 64.4g of fat. Since 2010, calorie supply has increased by 3% (from 2,110 to 2,177 kcal). Globally, Papua New Guinea ranks #187 out of 200 countries by calorie supply.

Food Supply Trend

Daily food supply per capita in Papua New Guinea 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 Papua New Guinea.

Diet Change Over Time

How Papua New Guinea's food supply composition has shifted since 1961 — each sparkline shows one food group's calorie contribution over time.

Papua New Guinea World Average

Food Supply Treemap

Area-proportional view of Papua New Guinea's food supply — larger blocks mean more calories from that food group.

What's Different?

How Papua New Guinea's food supply differs from the world average — bars show excess (right) or deficit (left) in calories.

Dietary Intake Profile

Estimated daily intake of key dietary risk factors in Papua New Guinea vs. optimal ranges from the Global Burden of Disease study.

⚠️ Approximate. Intake estimated from FAO food supply ÷ caloric density. Values reflect food availability (not consumption) and include waste. "Cereals" includes all grains, not only whole grains. Sodium excluded because food supply data cannot capture added salt.

FAO food supply (estimated intake) GBD optimal ranges CC BY 4.0

Dietary Health Impact

Deaths attributable to dietary risk factors in Papua New Guinea (GBD 2023). These are modeled estimates — not direct counts.

In 2023, an estimated 10,788 deaths in Papua New Guinea were attributable to dietary risk factors (GBD 2023). The leading dietary risk was low vegetable intake, linked to 2,738 deaths.

Explore the full Diet & Disease connection →

vs. EAT-Lancet Reference Diet

How Papua New Guinea's food supply compares to the EAT-Lancet Planetary Health Diet — the scientifically-derived dietary pattern for human and planetary health.

⚠️ Approximate comparison. FAO food supply data measures availability (not intake) and uses different food group definitions than the EAT-Lancet framework. Bars show directional patterns, not precise gaps.

Explore the full Planetary Health Diet →

Estimated Nutrient Adequacy

How well Papua New Guinea's food supply meets estimated average requirements (EAR) for key micronutrients.

⚠️ Rough estimate. Derived from FAO food supply × USDA nutrient composition — not from direct dietary intake surveys. Values represent supply-level adequacy and will overestimate actual intake (food waste reduces intake ~20–30%).

Estimated from FAO food supply × USDA nutrient composition

vs. TriageMethod Optimal

How Papua New Guinea's food supply compares to TriageMethod's evidence-based nutritional targets for health and performance.

ℹ️ Population-level supply data vs individual targets. TriageMethod Optimal targets are designed for active adults seeking optimal health. National food supply data includes waste (~20–30%) and represents availability, not intake. Saturated fat and omega-3 data are not available at country level.

FAO food supply TriageMethod Optimal targets

Diet Quality Index

An approximate diet quality score for Papua New Guinea based on food supply diversity, nutrient adequacy, and alignment with dietary guidelines.

⚠️ Approximate index. Derived from FAO food supply data (availability, not intake) and estimated nutrient adequacy. Components weighted equally (12.5 points each, 100 total). Not a validated dietary assessment tool — intended for cross-country comparison only.

FAO food supply USDA nutrient composition

Similar Countries

Countries with a similar calorie supply.

🔗 Papua New Guinea in the Mortality Explorer

Explore Papua New Guinea's mortality data — life expectancy, causes of death, and risk factors — in our companion tool.

🌍 Explore the Human Mortality Explorer

Frequently Asked Questions

How many calories per day does Papua New Guinea produce?

Papua New Guinea's food supply provides approximately 2,177 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 Papua New Guinea's diet changed over time?

Between 2010 and 2023, Papua New Guinea's total calorie supply changed from 2,110 to 2,177 kcal/capita/day (an increase of 3%). Protein supply went from 64.7g to 62.2g per day. Fat supply changed from 64.6g to 64.4g per day.

Where does Papua New Guinea rank globally?

Papua New Guinea ranks #187 out of 200 countries by calorie supply per capita. The world average is approximately 3,016 kcal/capita/day.

How does Papua New Guinea's diet differ from the world average?

The butterfly chart above shows the difference in food supply composition between Papua New Guinea and the global average. Bars extending to the right indicate food groups where Papua New Guinea 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.