Turkey vs Viet Nam: Fruits, other — Food supply
Fruits, other — Food supply over time
- Turkey
- Viet Nam
How they compare
Viet Nam currently reports 1.93 million million Kcal against 1.67 million million Kcal in Turkey, a difference of 256,090 million Kcal.
That makes Viet Nam's figure about 1.2 times Turkey's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Viet Nam ahead.
Turkey ranks 13th and Viet Nam ranks 10th of 194 countries.
Viet Nam has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Turkey | Viet Nam | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1.11 million million Kcal | 1.28 million million Kcal | 169,047 million Kcal | Viet Nam |
| 2020s | 1.52 million million Kcal | 1.54 million million Kcal | 23,080 million Kcal | Viet Nam |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits, other — food supply, Turkey or Viet Nam?
- Viet Nam, at 1.93 million million Kcal against 1.67 million million Kcal in Turkey as of 2023.
- What is the difference in fruits, other — food supply between Turkey and Viet Nam?
- 256,090 million Kcal, with Viet Nam ahead.
- How many years of comparable data are there for Turkey and Viet Nam?
- 14 years are reported by both, from 2010 to 2023.
- How do Turkey and Viet Nam rank globally for fruits, other — food supply?
- Turkey ranks 13th and Viet Nam ranks 10th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits, other — 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.