Marshall Islands vs Mongolia: Spices — Food supply
Spices — Food supply over time
- Marshall Islands
- Mongolia
How they compare
Mongolia currently reports 389.37 million Kcal against 85.04 million Kcal in Marshall Islands, a difference of 304.33 million Kcal.
That makes Mongolia's figure about 4.6 times Marshall Islands's.
Across all 5 years both countries report, Mongolia has been ahead every year.
Marshall Islands ranks 159th and Mongolia ranks 156th of 164 countries.
Mongolia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Marshall Islands | Mongolia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 25.79 million Kcal | 618.92 million Kcal | 593.13 million Kcal | Mongolia |
| 2020s | 67.14 million Kcal | 823.85 million Kcal | 756.71 million Kcal | Mongolia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — food supply, Marshall Islands or Mongolia?
- Mongolia, at 389.37 million Kcal against 85.04 million Kcal in Marshall Islands as of 2023.
- What is the difference in spices — food supply between Marshall Islands and Mongolia?
- 304.33 million Kcal, with Mongolia ahead.
- How many years of comparable data are there for Marshall Islands and Mongolia?
- 5 years are reported by both, from 2019 to 2023.
- How do Marshall Islands and Mongolia rank globally for spices — food supply?
- Marshall Islands ranks 159th and Mongolia ranks 156th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices — 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.