French Polynesia vs Vietnam: Peas — Food supply
Peas — Food supply over time
- French Polynesia
- Vietnam
How they compare
Vietnam currently reports 0.22 kcal/cap/d against 0.2 kcal/cap/d in French Polynesia, a difference of 0.02 kcal/cap/d.
That makes Vietnam's figure about 1.1 times French Polynesia's.
The two have swapped places 5 times across 10 shared years of data; in 2014 it was French Polynesia ahead.
French Polynesia ranks 147th and Vietnam ranks 145th of 190 countries.
French Polynesia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | French Polynesia | Vietnam | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0.4417 kcal/cap/d | 0.0333 kcal/cap/d | 0.4083 kcal/cap/d | French Polynesia |
| 2020s | 0.8825 kcal/cap/d | 0.1075 kcal/cap/d | 0.775 kcal/cap/d | French Polynesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher peas — food supply, French Polynesia or Vietnam?
- Vietnam, at 0.22 kcal/cap/d against 0.2 kcal/cap/d in French Polynesia as of 2023.
- What is the difference in peas — food supply between French Polynesia and Vietnam?
- 0.02 kcal/cap/d, with Vietnam ahead.
- How many years of comparable data are there for French Polynesia and Vietnam?
- 10 years are reported by both, from 2014 to 2023.
- How do French Polynesia and Vietnam rank globally for peas — food supply?
- French Polynesia ranks 147th and Vietnam ranks 145th of 190 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Peas — Food supply (kcal/capita/day). 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.