Cuba vs Rwanda: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Cuba
- Rwanda
How they compare
Rwanda currently reports 966,390 million Kcal against 951,660 million Kcal in Cuba, a difference of 14,730 million Kcal.
The two have swapped places 1 time across 10 shared years of data; in 2010 it was Rwanda ahead.
Cuba ranks 46th and Rwanda ranks 45th of 164 countries.
Rwanda has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Cuba or Rwanda?
- Rwanda, at 966,390 million Kcal against 951,660 million Kcal in Cuba as of 2023.
- What is the difference in fruits - excluding wine — food supply between Cuba and Rwanda?
- 14,730 million Kcal, with Rwanda ahead.
- How many years of comparable data are there for Cuba and Rwanda?
- 10 years are reported by both, from 2010 to 2019.
- How do Cuba and Rwanda rank globally for fruits - excluding wine — food supply?
- Cuba ranks 46th and Rwanda ranks 45th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — 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.