United Arab Emirates vs Zimbabwe: Spices — Food supply
Spices — Food supply over time
- United Arab Emirates
- Zimbabwe
How they compare
United Arab Emirates currently reports 66,666 million Kcal against 62,975 million Kcal in Zimbabwe, a difference of 3,691 million Kcal.
That makes United Arab Emirates's figure about 1.1 times Zimbabwe's.
Across all 14 years both countries report, United Arab Emirates has been ahead every year.
United Arab Emirates ranks 59th and Zimbabwe ranks 62nd of 194 countries.
United Arab Emirates has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | United Arab Emirates | Zimbabwe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 103,547 million Kcal | 17,246 million Kcal | 86,301 million Kcal | United Arab Emirates |
| 2020s | 105,915 million Kcal | 62,762 million Kcal | 43,153 million Kcal | United Arab Emirates |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — food supply, United Arab Emirates or Zimbabwe?
- United Arab Emirates, at 66,666 million Kcal against 62,975 million Kcal in Zimbabwe as of 2023.
- What is the difference in spices — food supply between United Arab Emirates and Zimbabwe?
- 3,691 million Kcal, with United Arab Emirates ahead.
- How many years of comparable data are there for United Arab Emirates and Zimbabwe?
- 14 years are reported by both, from 2010 to 2023.
- How do United Arab Emirates and Zimbabwe rank globally for spices — food supply?
- United Arab Emirates ranks 59th and Zimbabwe ranks 62nd of 194 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.