Egypt vs Southern Europe: Groundnuts — Food supply
Groundnuts — Food supply over time
- Egypt
- Southern Europe
How they compare
Southern Europe currently reports 722,383 million Kcal against 441,994 million Kcal in Egypt, a difference of 280,389 million Kcal.
That makes Southern Europe's figure about 1.6 times Egypt's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Egypt ahead.
Egypt ranks 22nd and Southern Europe ranks 23rd of 164 countries.
Southern Europe has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Egypt | Southern Europe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 465,040 million Kcal | 538,271 million Kcal | 73,231 million Kcal | Southern Europe |
| 2020s | 388,350 million Kcal | 644,548 million Kcal | 256,198 million Kcal | Southern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnuts — food supply, Egypt or Southern Europe?
- Southern Europe, at 722,383 million Kcal against 441,994 million Kcal in Egypt as of 2023.
- What is the difference in groundnuts — food supply between Egypt and Southern Europe?
- 280,389 million Kcal, with Southern Europe ahead.
- How many years of comparable data are there for Egypt and Southern Europe?
- 14 years are reported by both, from 2010 to 2023.
- How do Egypt and Southern Europe rank globally for groundnuts — food supply?
- Egypt ranks 22nd and Southern Europe ranks 23rd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Groundnuts — 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.