Armenia vs Sierra Leone: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Armenia
- Sierra Leone
How they compare
Armenia currently reports 256,393 million Kcal against 228,623 million Kcal in Sierra Leone, a difference of 27,770 million Kcal.
That makes Armenia's figure about 1.1 times Sierra Leone's.
Across all 14 years both countries report, Armenia has been ahead every year.
Armenia ranks 138th and Sierra Leone ranks 140th of 194 countries.
Armenia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Armenia | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 299,472 million Kcal | 162,636 million Kcal | 136,836 million Kcal | Armenia |
| 2020s | 266,989 million Kcal | 192,444 million Kcal | 74,546 million Kcal | Armenia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Armenia or Sierra Leone?
- Armenia, at 256,393 million Kcal against 228,623 million Kcal in Sierra Leone as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Armenia and Sierra Leone?
- 27,770 million Kcal, with Armenia ahead.
- How many years of comparable data are there for Armenia and Sierra Leone?
- 14 years are reported by both, from 2010 to 2023.
- How do Armenia and Sierra Leone rank globally for sugar (raw equivalent) — food supply?
- Armenia ranks 138th and Sierra Leone ranks 140th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — 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.