Saint Kitts and Nevis vs Tonga: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Saint Kitts and Nevis
- Tonga
How they compare
Tonga currently reports 4,494 million Kcal against 2,127 million Kcal in Saint Kitts and Nevis, a difference of 2,367 million Kcal.
That makes Tonga's figure about 2.1 times Saint Kitts and Nevis's.
Across all 5 years both countries report, Tonga has been ahead every year.
Saint Kitts and Nevis ranks 189th and Tonga ranks 187th of 194 countries.
Tonga has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Saint Kitts and Nevis | Tonga | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,725 million Kcal | 4,165 million Kcal | 2,440 million Kcal | Tonga |
| 2020s | 2,040 million Kcal | 4,543 million Kcal | 2,504 million Kcal | Tonga |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Saint Kitts and Nevis or Tonga?
- Tonga, at 4,494 million Kcal against 2,127 million Kcal in Saint Kitts and Nevis as of 2023.
- What is the difference in fruits - excluding wine — food supply between Saint Kitts and Nevis and Tonga?
- 2,367 million Kcal, with Tonga ahead.
- How many years of comparable data are there for Saint Kitts and Nevis and Tonga?
- 5 years are reported by both, from 2019 to 2023.
- How do Saint Kitts and Nevis and Tonga rank globally for fruits - excluding wine — food supply?
- Saint Kitts and Nevis ranks 189th and Tonga ranks 187th 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.