Maldives vs Sierra Leone: Onions — Food supply
Onions — Food supply over time
- Maldives
- Sierra Leone
How they compare
Sierra Leone currently reports 6,759 million Kcal against 6,196 million Kcal in Maldives, a difference of 563 million Kcal.
That makes Sierra Leone's figure about 1.1 times Maldives's.
Across all 14 years both countries report, Sierra Leone has been ahead every year.
Maldives ranks 131st and Sierra Leone ranks 129th of 189 countries.
Sierra Leone has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Maldives | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 3,816 million Kcal | 6,535 million Kcal | 2,719 million Kcal | Sierra Leone |
| 2020s | 5,528 million Kcal | 9,483 million Kcal | 3,955 million Kcal | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher onions — food supply, Maldives or Sierra Leone?
- Sierra Leone, at 6,759 million Kcal against 6,196 million Kcal in Maldives as of 2023.
- What is the difference in onions — food supply between Maldives and Sierra Leone?
- 563 million Kcal, with Sierra Leone ahead.
- How many years of comparable data are there for Maldives and Sierra Leone?
- 14 years are reported by both, from 2010 to 2023.
- How do Maldives and Sierra Leone rank globally for onions — food supply?
- Maldives ranks 131st and Sierra Leone ranks 129th 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.