Lesotho vs East Timor: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Lesotho
- East Timor
How they compare
Lesotho currently reports 13,331 million Kcal against 12,949 million Kcal in East Timor, a difference of 382 million Kcal.
Across all 14 years both countries report, Lesotho has been ahead every year.
Lesotho ranks 170th and East Timor ranks 171st of 194 countries.
Lesotho has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Lesotho | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 15,537 million Kcal | 10,436 million Kcal | 5,101 million Kcal | Lesotho |
| 2020s | 14,268 million Kcal | 11,990 million Kcal | 2,278 million Kcal | Lesotho |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Lesotho or East Timor?
- Lesotho, at 13,331 million Kcal against 12,949 million Kcal in East Timor as of 2023.
- What is the difference in fruits - excluding wine — food supply between Lesotho and East Timor?
- 382 million Kcal, with Lesotho ahead.
- How many years of comparable data are there for Lesotho and East Timor?
- 14 years are reported by both, from 2010 to 2023.
- How do Lesotho and East Timor rank globally for fruits - excluding wine — food supply?
- Lesotho ranks 170th and East Timor ranks 171st 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). 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.