Israel vs Oman: Onions — Food
Onions — Food over time
- Israel
- Oman
How they compare
Israel currently reports 115 1000 t against 107 1000 t in Oman, a difference of 8 1000 t.
That makes Israel's figure about 1.1 times Oman's.
Across all 14 years both countries report, Israel has been ahead every year.
Israel ranks 66th and Oman ranks 69th of 158 countries.
Israel has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Israel | Oman | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 99.4 1000 t | 69.5 1000 t | 29.9 1000 t | Israel |
| 2020s | 110 1000 t | 97.25 1000 t | 12.75 1000 t | Israel |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher onions — food, Israel or Oman?
- Israel, at 115 1000 t against 107 1000 t in Oman as of 2023.
- What is the difference in onions — food between Israel and Oman?
- 8 1000 t, with Israel ahead.
- How many years of comparable data are there for Israel and Oman?
- 14 years are reported by both, from 2010 to 2023.
- How do Israel and Oman rank globally for onions — food?
- Israel ranks 66th and Oman ranks 69th of 158 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Onions — Food. 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.