Seychelles vs Slovenia: Spices, Other — Food supply
Spices, Other — Food supply over time
- Seychelles
- Slovenia
How they compare
Slovenia currently reports 1,583 million Kcal against 1,549 million Kcal in Seychelles, a difference of 34 million Kcal.
Across all 14 years both countries report, Slovenia has been ahead every year.
Seychelles ranks 145th and Slovenia ranks 142nd of 194 countries.
Slovenia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Seychelles | Slovenia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 658.08 million Kcal | 1,907 million Kcal | 1,249 million Kcal | Slovenia |
| 2020s | 1,398 million Kcal | 2,135 million Kcal | 736.97 million Kcal | Slovenia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices, other — food supply, Seychelles or Slovenia?
- Slovenia, at 1,583 million Kcal against 1,549 million Kcal in Seychelles as of 2023.
- What is the difference in spices, other — food supply between Seychelles and Slovenia?
- 34 million Kcal, with Slovenia ahead.
- How many years of comparable data are there for Seychelles and Slovenia?
- 14 years are reported by both, from 2010 to 2023.
- How do Seychelles and Slovenia rank globally for spices, other — food supply?
- Seychelles ranks 145th and Slovenia ranks 142nd 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.