Fiji vs Iceland: Beans — Food supply
Beans — Food supply over time
- Fiji
- Iceland
How they compare
Fiji currently reports 608.92 million Kcal against 517.42 million Kcal in Iceland, a difference of 91.5 million Kcal.
That makes Fiji's figure about 1.2 times Iceland's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Fiji ahead.
Fiji ranks 127th and Iceland ranks 129th of 163 countries.
Across the 2 decades both report, Fiji averaged higher in 1 and Iceland in 1.
Head to head by decade
| Decade | Fiji | Iceland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 704.66 million Kcal | 568.16 million Kcal | 136.5 million Kcal | Fiji |
| 2020s | 430.06 million Kcal | 553.81 million Kcal | 123.74 million Kcal | Iceland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beans — food supply, Fiji or Iceland?
- Fiji, at 608.92 million Kcal against 517.42 million Kcal in Iceland as of 2023.
- What is the difference in beans — food supply between Fiji and Iceland?
- 91.5 million Kcal, with Fiji ahead.
- How many years of comparable data are there for Fiji and Iceland?
- 14 years are reported by both, from 2010 to 2023.
- How do Fiji and Iceland rank globally for beans — food supply?
- Fiji ranks 127th and Iceland ranks 129th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Beans — Food supply (kcal). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.