Nicaragua vs Sri Lanka: Tomatoes and products — Food supply
Tomatoes and products — Food supply over time
- Nicaragua
- Sri Lanka
How they compare
Sri Lanka currently reports 17,127 million Kcal against 13,324 million Kcal in Nicaragua, a difference of 3,803 million Kcal.
That makes Sri Lanka's figure about 1.3 times Nicaragua's.
Across all 14 years both countries report, Sri Lanka has been ahead every year.
Nicaragua ranks 95th and Sri Lanka ranks 93rd of 164 countries.
Sri Lanka has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Nicaragua | Sri Lanka | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 9,114 million Kcal | 17,247 million Kcal | 8,132 million Kcal | Sri Lanka |
| 2020s | 15,051 million Kcal | 18,337 million Kcal | 3,286 million Kcal | Sri Lanka |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher tomatoes and products — food supply, Nicaragua or Sri Lanka?
- Sri Lanka, at 17,127 million Kcal against 13,324 million Kcal in Nicaragua as of 2023.
- What is the difference in tomatoes and products — food supply between Nicaragua and Sri Lanka?
- 3,803 million Kcal, with Sri Lanka ahead.
- How many years of comparable data are there for Nicaragua and Sri Lanka?
- 14 years are reported by both, from 2010 to 2023.
- How do Nicaragua and Sri Lanka rank globally for tomatoes and products — food supply?
- Nicaragua ranks 95th and Sri Lanka ranks 93rd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Tomatoes and products — 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.