Mauritius vs Slovenia: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Mauritius
- Slovenia
How they compare
Slovenia currently reports 166,362 million Kcal against 139,159 million Kcal in Mauritius, a difference of 27,203 million Kcal.
That makes Slovenia's figure about 1.2 times Mauritius's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Mauritius ahead.
Mauritius ranks 125th and Slovenia ranks 123rd of 164 countries.
Slovenia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Mauritius | Slovenia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 152,708 million Kcal | 156,775 million Kcal | 4,067 million Kcal | Slovenia |
| 2020s | 143,006 million Kcal | 166,506 million Kcal | 23,500 million Kcal | Slovenia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Mauritius or Slovenia?
- Slovenia, at 166,362 million Kcal against 139,159 million Kcal in Mauritius as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Mauritius and Slovenia?
- 27,203 million Kcal, with Slovenia ahead.
- How many years of comparable data are there for Mauritius and Slovenia?
- 14 years are reported by both, from 2010 to 2023.
- How do Mauritius and Slovenia rank globally for sugar (raw equivalent) — food supply?
- Mauritius ranks 125th 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.