Iceland vs Maldives: Groundnuts — Food supply
Groundnuts — Food supply over time
- Iceland
- Maldives
How they compare
Maldives currently reports 3,185 million Kcal against 2,762 million Kcal in Iceland, a difference of 423 million Kcal.
That makes Maldives's figure about 1.2 times Iceland's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Iceland ahead.
Iceland ranks 140th and Maldives ranks 138th of 164 countries.
Across the 2 decades both report, Iceland averaged higher in 1 and Maldives in 1.
Head to head by decade
| Decade | Iceland | Maldives | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,717 million Kcal | 367.75 million Kcal | 1,349 million Kcal | Iceland |
| 2020s | 2,450 million Kcal | 2,587 million Kcal | 136.96 million Kcal | Maldives |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnuts — food supply, Iceland or Maldives?
- Maldives, at 3,185 million Kcal against 2,762 million Kcal in Iceland as of 2023.
- What is the difference in groundnuts — food supply between Iceland and Maldives?
- 423 million Kcal, with Maldives ahead.
- How many years of comparable data are there for Iceland and Maldives?
- 14 years are reported by both, from 2010 to 2023.
- How do Iceland and Maldives rank globally for groundnuts — food supply?
- Iceland ranks 140th and Maldives ranks 138th 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.