Sri Lanka vs Uganda: Fish, Seafood — Food supply
Fish, Seafood — Food supply over time
- Sri Lanka
- Uganda
How they compare
Uganda currently reports 566,488 million Kcal against 464,248 million Kcal in Sri Lanka, a difference of 102,240 million Kcal.
That makes Uganda's figure about 1.2 times Sri Lanka's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Sri Lanka ahead.
Sri Lanka ranks 33rd and Uganda ranks 30th of 194 countries.
Across the 2 decades both report, Sri Lanka averaged higher in 1 and Uganda in 1.
Head to head by decade
| Decade | Sri Lanka | Uganda | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 536,333 million Kcal | 379,337 million Kcal | 156,995 million Kcal | Sri Lanka |
| 2020s | 470,187 million Kcal | 552,280 million Kcal | 82,093 million Kcal | Uganda |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fish, seafood — food supply, Sri Lanka or Uganda?
- Uganda, at 566,488 million Kcal against 464,248 million Kcal in Sri Lanka as of 2023.
- What is the difference in fish, seafood — food supply between Sri Lanka and Uganda?
- 102,240 million Kcal, with Uganda ahead.
- How many years of comparable data are there for Sri Lanka and Uganda?
- 14 years are reported by both, from 2010 to 2023.
- How do Sri Lanka and Uganda rank globally for fish, seafood — food supply?
- Sri Lanka ranks 33rd and Uganda ranks 30th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fish, Seafood — 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.