Argentina vs Saudi Arabia: Onions — Food supply
Onions — Food supply over time
- Argentina
- Saudi Arabia
How they compare
Argentina currently reports 198,310 million Kcal against 194,529 million Kcal in Saudi Arabia, a difference of 3,781 million Kcal.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Argentina ahead.
Argentina ranks 40th and Saudi Arabia ranks 41st of 189 countries.
Across the 2 decades both report, Argentina averaged higher in 1 and Saudi Arabia in 1.
Head to head by decade
| Decade | Argentina | Saudi Arabia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 197,098 million Kcal | 164,917 million Kcal | 32,180 million Kcal | Argentina |
| 2020s | 190,294 million Kcal | 220,773 million Kcal | 30,479 million Kcal | Saudi Arabia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher onions — food supply, Argentina or Saudi Arabia?
- Argentina, at 198,310 million Kcal against 194,529 million Kcal in Saudi Arabia as of 2023.
- What is the difference in onions — food supply between Argentina and Saudi Arabia?
- 3,781 million Kcal, with Argentina ahead.
- How many years of comparable data are there for Argentina and Saudi Arabia?
- 14 years are reported by both, from 2010 to 2023.
- How do Argentina and Saudi Arabia rank globally for onions — food supply?
- Argentina ranks 40th and Saudi Arabia ranks 41st of 189 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Onions — 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.