Lebanon vs Sri Lanka: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- Lebanon
- Sri Lanka
How they compare
Lebanon currently reports 792,192 million Kcal against 751,023 million Kcal in Sri Lanka, a difference of 41,169 million Kcal.
That makes Lebanon's figure about 1.1 times Sri Lanka's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Lebanon ahead.
Lebanon ranks 103rd and Sri Lanka ranks 105th of 194 countries.
Across the 2 decades both report, Lebanon averaged higher in 1 and Sri Lanka in 1.
Head to head by decade
| Decade | Lebanon | Sri Lanka | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 938,379 million Kcal | 681,796 million Kcal | 256,583 million Kcal | Lebanon |
| 2020s | 835,830 million Kcal | 854,340 million Kcal | 18,510 million Kcal | Sri Lanka |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, Lebanon or Sri Lanka?
- Lebanon, at 792,192 million Kcal against 751,023 million Kcal in Sri Lanka as of 2023.
- What is the difference in vegetable oils — food supply between Lebanon and Sri Lanka?
- 41,169 million Kcal, with Lebanon ahead.
- How many years of comparable data are there for Lebanon and Sri Lanka?
- 14 years are reported by both, from 2010 to 2023.
- How do Lebanon and Sri Lanka rank globally for vegetable oils — food supply?
- Lebanon ranks 103rd and Sri Lanka ranks 105th 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.