Kyrgyzstan vs Uruguay: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- Kyrgyzstan
- Uruguay
How they compare
Kyrgyzstan currently reports 417,018 million Kcal against 400,848 million Kcal in Uruguay, a difference of 16,170 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Uruguay ahead.
Kyrgyzstan ranks 124th and Uruguay ranks 125th of 194 countries.
Uruguay has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Kyrgyzstan | Uruguay | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 350,731 million Kcal | 409,918 million Kcal | 59,187 million Kcal | Uruguay |
| 2020s | 381,205 million Kcal | 438,569 million Kcal | 57,364 million Kcal | Uruguay |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, Kyrgyzstan or Uruguay?
- Kyrgyzstan, at 417,018 million Kcal against 400,848 million Kcal in Uruguay as of 2023.
- What is the difference in vegetable oils — food supply between Kyrgyzstan and Uruguay?
- 16,170 million Kcal, with Kyrgyzstan ahead.
- How many years of comparable data are there for Kyrgyzstan and Uruguay?
- 14 years are reported by both, from 2010 to 2023.
- How do Kyrgyzstan and Uruguay rank globally for vegetable oils — food supply?
- Kyrgyzstan ranks 124th and Uruguay ranks 125th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetable Oils — 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.