Gambia vs Saint Lucia: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Gambia
- Saint Lucia
How they compare
Saint Lucia currently reports 6,585 million Kcal against 5,362 million Kcal in Gambia, a difference of 1,223 million Kcal.
That makes Saint Lucia's figure about 1.2 times Gambia's.
Across all 14 years both countries report, Saint Lucia has been ahead every year.
Gambia ranks 158th and Saint Lucia ranks 155th of 164 countries.
Saint Lucia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Gambia | Saint Lucia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 5,481 million Kcal | 7,641 million Kcal | 2,161 million Kcal | Saint Lucia |
| 2020s | 5,756 million Kcal | 7,447 million Kcal | 1,690 million Kcal | Saint Lucia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Gambia or Saint Lucia?
- Saint Lucia, at 6,585 million Kcal against 5,362 million Kcal in Gambia as of 2023.
- What is the difference in fruits - excluding wine — food supply between Gambia and Saint Lucia?
- 1,223 million Kcal, with Saint Lucia ahead.
- How many years of comparable data are there for Gambia and Saint Lucia?
- 14 years are reported by both, from 2010 to 2023.
- How do Gambia and Saint Lucia rank globally for fruits - excluding wine — food supply?
- Gambia ranks 158th and Saint Lucia ranks 155th 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.