Egypt vs Turkey: Onions — Food supply
Onions — Food supply over time
- Egypt
- Turkey
How they compare
Egypt currently reports 1.16 million million Kcal against 757,369 million Kcal in Turkey, a difference of 399,101 million Kcal.
That makes Egypt's figure about 1.5 times Turkey's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Egypt ahead.
Egypt ranks 6th and Turkey ranks 8th of 189 countries.
Egypt has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Egypt | Turkey | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 723,108 million Kcal | 569,306 million Kcal | 153,802 million Kcal | Egypt |
| 2020s | 1.08 million million Kcal | 670,387 million Kcal | 410,541 million Kcal | Egypt |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher onions — food supply, Egypt or Turkey?
- Egypt, at 1.16 million million Kcal against 757,369 million Kcal in Turkey as of 2023.
- What is the difference in onions — food supply between Egypt and Turkey?
- 399,101 million Kcal, with Egypt ahead.
- How many years of comparable data are there for Egypt and Turkey?
- 14 years are reported by both, from 2010 to 2023.
- How do Egypt and Turkey rank globally for onions — food supply?
- Egypt ranks 6th and Turkey ranks 8th 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.