Fiji vs Lebanon: Peas — Food supply
Peas — Food supply over time
- Fiji
- Lebanon
How they compare
Fiji currently reports 13,166 million Kcal against 13,096 million Kcal in Lebanon, a difference of 70 million Kcal.
The two have swapped places 2 times across 12 shared years of data; in 2010 it was Fiji ahead.
Fiji ranks 79th and Lebanon ranks 81st of 162 countries.
Fiji has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Fiji | Lebanon | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 15,766 million Kcal | 11,560 million Kcal | 4,207 million Kcal | Fiji |
| 2020s | 14,253 million Kcal | 12,418 million Kcal | 1,835 million Kcal | Fiji |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher peas — food supply, Fiji or Lebanon?
- Fiji, at 13,166 million Kcal against 13,096 million Kcal in Lebanon as of 2021.
- What is the difference in peas — food supply between Fiji and Lebanon?
- 70 million Kcal, with Fiji ahead.
- How many years of comparable data are there for Fiji and Lebanon?
- 12 years are reported by both, from 2010 to 2021.
- How do Fiji and Lebanon rank globally for peas — food supply?
- Fiji ranks 79th and Lebanon ranks 81st of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Peas — 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.