Iran (Islamic Republic of) vs Turkey: Vegetable Oils — Food supply quantity
Vegetable Oils — Food supply quantity over time
- Iran (Islamic Republic of)
- Turkey
How they compare
Turkey currently reports 16.84 kg/cap against 16.75 kg/cap in Iran (Islamic Republic of), a difference of 0.09 kg/cap.
Across all 14 years both countries report, Turkey has been ahead every year.
Iran (Islamic Republic of) ranks 48th and Turkey ranks 45th of 194 countries.
Turkey has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Iran (Islamic Republic of) | Turkey | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 11.58 kg/cap | 15.93 kg/cap | 4.34 kg/cap | Turkey |
| 2020s | 15.17 kg/cap | 16.68 kg/cap | 1.52 kg/cap | Turkey |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply quantity, Iran (Islamic Republic of) or Turkey?
- Turkey, at 16.84 kg/cap against 16.75 kg/cap in Iran (Islamic Republic of) as of 2023.
- What is the difference in vegetable oils — food supply quantity between Iran (Islamic Republic of) and Turkey?
- 0.09 kg/cap, with Turkey ahead.
- How many years of comparable data are there for Iran (Islamic Republic of) and Turkey?
- 14 years are reported by both, from 2010 to 2023.
- How do Iran (Islamic Republic of) and Turkey rank globally for vegetable oils — food supply quantity?
- Iran (Islamic Republic of) ranks 48th and Turkey ranks 45th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetable Oils — Food supply quantity (kg/capita/yr). 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.