Nicaragua vs Switzerland: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Nicaragua
- Switzerland
How they compare
Switzerland currently reports 925,009 million Kcal against 874,318 million Kcal in Nicaragua, a difference of 50,691 million Kcal.
That makes Switzerland's figure about 1.1 times Nicaragua's.
Across all 14 years both countries report, Switzerland has been ahead every year.
Nicaragua ranks 69th and Switzerland ranks 68th of 164 countries.
Switzerland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Nicaragua | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 880,931 million Kcal | 1.44 million million Kcal | 561,188 million Kcal | Switzerland |
| 2020s | 873,471 million Kcal | 1.06 million million Kcal | 187,652 million Kcal | Switzerland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Nicaragua or Switzerland?
- Switzerland, at 925,009 million Kcal against 874,318 million Kcal in Nicaragua as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Nicaragua and Switzerland?
- 50,691 million Kcal, with Switzerland ahead.
- How many years of comparable data are there for Nicaragua and Switzerland?
- 14 years are reported by both, from 2010 to 2023.
- How do Nicaragua and Switzerland rank globally for sugar (raw equivalent) — food supply?
- Nicaragua ranks 69th and Switzerland ranks 68th 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.