Cabo Verde vs Iceland: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Cabo Verde
- Iceland
How they compare
Iceland currently reports 35,280 million Kcal against 33,522 million Kcal in Cabo Verde, a difference of 1,758 million Kcal.
That makes Iceland's figure about 1.1 times Cabo Verde's.
Across all 14 years both countries report, Iceland has been ahead every year.
Cabo Verde ranks 171st and Iceland ranks 168th of 194 countries.
Iceland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cabo Verde | Iceland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 35,019 million Kcal | 45,074 million Kcal | 10,056 million Kcal | Iceland |
| 2020s | 31,430 million Kcal | 35,759 million Kcal | 4,329 million Kcal | Iceland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Cabo Verde or Iceland?
- Iceland, at 35,280 million Kcal against 33,522 million Kcal in Cabo Verde as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Cabo Verde and Iceland?
- 1,758 million Kcal, with Iceland ahead.
- How many years of comparable data are there for Cabo Verde and Iceland?
- 14 years are reported by both, from 2010 to 2023.
- How do Cabo Verde and Iceland rank globally for sugar (raw equivalent) — food supply?
- Cabo Verde ranks 171st and Iceland ranks 168th 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.