Oman vs Vietnam: Spices, Other — Food supply
Spices, Other — Food supply over time
- Oman
- Vietnam
How they compare
Oman currently reports 39,594 million Kcal against 38,888 million Kcal in Vietnam, a difference of 706 million Kcal.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Vietnam ahead.
Oman ranks 44th and Vietnam ranks 45th of 194 countries.
Across the 2 decades both report, Oman averaged higher in 1 and Vietnam in 1.
Head to head by decade
| Decade | Oman | Vietnam | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 32,256 million Kcal | 73,667 million Kcal | 41,410 million Kcal | Vietnam |
| 2020s | 43,235 million Kcal | 29,220 million Kcal | 14,015 million Kcal | Oman |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices, other — food supply, Oman or Vietnam?
- Oman, at 39,594 million Kcal against 38,888 million Kcal in Vietnam as of 2023.
- What is the difference in spices, other — food supply between Oman and Vietnam?
- 706 million Kcal, with Oman ahead.
- How many years of comparable data are there for Oman and Vietnam?
- 14 years are reported by both, from 2010 to 2023.
- How do Oman and Vietnam rank globally for spices, other — food supply?
- Oman ranks 44th and Vietnam ranks 45th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices, Other — 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.