Mongolia vs Montenegro: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Mongolia
- Montenegro
How they compare
Mongolia currently reports 36,717 million Kcal against 34,935 million Kcal in Montenegro, a difference of 1,782 million Kcal.
That makes Mongolia's figure about 1.1 times Montenegro's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Montenegro ahead.
Mongolia ranks 129th and Montenegro ranks 131st of 164 countries.
Across the 2 decades both report, Mongolia averaged higher in 1 and Montenegro in 1.
Head to head by decade
| Decade | Mongolia | Montenegro | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 22,203 million Kcal | 38,247 million Kcal | 16,044 million Kcal | Montenegro |
| 2020s | 37,001 million Kcal | 33,424 million Kcal | 3,577 million Kcal | Mongolia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Mongolia or Montenegro?
- Mongolia, at 36,717 million Kcal against 34,935 million Kcal in Montenegro as of 2023.
- What is the difference in fruits - excluding wine — food supply between Mongolia and Montenegro?
- 1,782 million Kcal, with Mongolia ahead.
- How many years of comparable data are there for Mongolia and Montenegro?
- 14 years are reported by both, from 2010 to 2023.
- How do Mongolia and Montenegro rank globally for fruits - excluding wine — food supply?
- Mongolia ranks 129th and Montenegro ranks 131st 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.