Libya vs Nicaragua: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Libya
- Nicaragua
How they compare
Nicaragua currently reports 874,318 million Kcal against 861,157 million Kcal in Libya, a difference of 13,161 million Kcal.
Across all 14 years both countries report, Nicaragua has been ahead every year.
Libya ranks 71st and Nicaragua ranks 69th of 164 countries.
Nicaragua has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Libya | Nicaragua | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 723,649 million Kcal | 880,931 million Kcal | 157,282 million Kcal | Nicaragua |
| 2020s | 781,046 million Kcal | 873,471 million Kcal | 92,426 million Kcal | Nicaragua |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Libya or Nicaragua?
- Nicaragua, at 874,318 million Kcal against 861,157 million Kcal in Libya as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Libya and Nicaragua?
- 13,161 million Kcal, with Nicaragua ahead.
- How many years of comparable data are there for Libya and Nicaragua?
- 14 years are reported by both, from 2010 to 2023.
- How do Libya and Nicaragua rank globally for sugar (raw equivalent) — food supply?
- Libya ranks 71st and Nicaragua ranks 69th 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.