Mongolia vs East Timor: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Mongolia
- East Timor
How they compare
Mongolia currently reports 29.31 kcal/cap/d against 25.63 kcal/cap/d in East Timor, a difference of 3.68 kcal/cap/d.
That makes Mongolia's figure about 1.1 times East Timor's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Mongolia ahead.
Mongolia ranks 184th and East Timor ranks 186th of 194 countries.
Across the 2 decades both report, Mongolia averaged higher in 1 and East Timor in 1.
Head to head by decade
| Decade | Mongolia | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 20.7 kcal/cap/d | 23.88 kcal/cap/d | 3.18 kcal/cap/d | East Timor |
| 2020s | 30.09 kcal/cap/d | 24.18 kcal/cap/d | 5.91 kcal/cap/d | Mongolia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Mongolia or East Timor?
- Mongolia, at 29.31 kcal/cap/d against 25.63 kcal/cap/d in East Timor as of 2023.
- What is the difference in fruits - excluding wine — food supply between Mongolia and East Timor?
- 3.68 kcal/cap/d, with Mongolia ahead.
- How many years of comparable data are there for Mongolia and East Timor?
- 14 years are reported by both, from 2010 to 2023.
- How do Mongolia and East Timor rank globally for fruits - excluding wine — food supply?
- Mongolia ranks 184th and East Timor ranks 186th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — Food supply (kcal/capita/day). 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.