Grenada vs Saint Kitts and Nevis: Crustaceans β Fat supply quantity
Crustaceans β Fat supply quantity over time
- Grenada
- Saint Kitts and Nevis
How they compare
Grenada currently reports 0.47 t against 0.29 t in Saint Kitts and Nevis, a difference of 0.18 t.
That makes Grenada's figure about 1.6 times Saint Kitts and Nevis's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Saint Kitts and Nevis ahead.
Grenada ranks 138th and Saint Kitts and Nevis ranks 140th of 162 countries.
Across the 2 decades both report, Grenada averaged higher in 1 and Saint Kitts and Nevis in 1.
Head to head by decade
| Decade | Grenada | Saint Kitts and Nevis | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0.345 t | 0.437 t | 0.092 t | Saint Kitts and Nevis |
| 2020s | 0.4575 t | 0.29 t | 0.1675 t | Grenada |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher crustaceans β fat supply quantity, Grenada or Saint Kitts and Nevis?
- Grenada, at 0.47 t against 0.29 t in Saint Kitts and Nevis as of 2023.
- What is the difference in crustaceans β fat supply quantity between Grenada and Saint Kitts and Nevis?
- 0.18 t, with Grenada ahead.
- How many years of comparable data are there for Grenada and Saint Kitts and Nevis?
- 14 years are reported by both, from 2010 to 2023.
- How do Grenada and Saint Kitts and Nevis rank globally for crustaceans β fat supply quantity?
- Grenada ranks 138th and Saint Kitts and Nevis ranks 140th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Crustaceans β Fat supply quantity (t). 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.