Luxembourg vs Vanuatu: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Luxembourg
- Vanuatu
How they compare
Luxembourg currently reports 28,913 million Kcal against 25,474 million Kcal in Vanuatu, a difference of 3,439 million Kcal.
That makes Luxembourg's figure about 1.1 times Vanuatu's.
Across all 14 years both countries report, Luxembourg has been ahead every year.
Luxembourg ranks 160th and Vanuatu ranks 162nd of 194 countries.
Luxembourg has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Luxembourg | Vanuatu | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 28,895 million Kcal | 12,023 million Kcal | 16,871 million Kcal | Luxembourg |
| 2020s | 28,529 million Kcal | 19,593 million Kcal | 8,936 million Kcal | Luxembourg |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Luxembourg or Vanuatu?
- Luxembourg, at 28,913 million Kcal against 25,474 million Kcal in Vanuatu as of 2023.
- What is the difference in fruits - excluding wine — food supply between Luxembourg and Vanuatu?
- 3,439 million Kcal, with Luxembourg ahead.
- How many years of comparable data are there for Luxembourg and Vanuatu?
- 14 years are reported by both, from 2010 to 2023.
- How do Luxembourg and Vanuatu rank globally for fruits - excluding wine — food supply?
- Luxembourg ranks 160th and Vanuatu ranks 162nd 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.