Latvia vs Slovenia: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Latvia
- Slovenia
How they compare
Latvia currently reports 193,120 million Kcal against 166,362 million Kcal in Slovenia, a difference of 26,758 million Kcal.
That makes Latvia's figure about 1.2 times Slovenia's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Latvia ahead.
Latvia ranks 121st and Slovenia ranks 123rd of 164 countries.
Latvia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Latvia | Slovenia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 195,019 million Kcal | 156,775 million Kcal | 38,244 million Kcal | Latvia |
| 2020s | 202,064 million Kcal | 166,506 million Kcal | 35,558 million Kcal | Latvia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Latvia or Slovenia?
- Latvia, at 193,120 million Kcal against 166,362 million Kcal in Slovenia as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Latvia and Slovenia?
- 26,758 million Kcal, with Latvia ahead.
- How many years of comparable data are there for Latvia and Slovenia?
- 14 years are reported by both, from 2010 to 2023.
- How do Latvia and Slovenia rank globally for sugar (raw equivalent) — food supply?
- Latvia ranks 121st and Slovenia ranks 123rd of 164 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.