Kuwait vs Zimbabwe: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Kuwait
- Zimbabwe
How they compare
Zimbabwe currently reports 414,968 million Kcal against 401,488 million Kcal in Kuwait, a difference of 13,480 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Kuwait ahead.
Kuwait ranks 74th and Zimbabwe ranks 73rd of 164 countries.
Kuwait has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Kuwait | Zimbabwe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 318,196 million Kcal | 163,321 million Kcal | 154,874 million Kcal | Kuwait |
| 2020s | 400,786 million Kcal | 388,426 million Kcal | 12,360 million Kcal | Kuwait |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Kuwait or Zimbabwe?
- Zimbabwe, at 414,968 million Kcal against 401,488 million Kcal in Kuwait as of 2023.
- What is the difference in fruits - excluding wine — food supply between Kuwait and Zimbabwe?
- 13,480 million Kcal, with Zimbabwe ahead.
- How many years of comparable data are there for Kuwait and Zimbabwe?
- 14 years are reported by both, from 2010 to 2023.
- How do Kuwait and Zimbabwe rank globally for fruits - excluding wine — food supply?
- Kuwait ranks 74th and Zimbabwe ranks 73rd 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.