Cabo Verde vs Iceland: Vegetables — Fat supply quantity
Vegetables — Fat supply quantity over time
- Cabo Verde
- Iceland
How they compare
Cabo Verde currently reports 80.23 t against 70.01 t in Iceland, a difference of 10.22 t.
That makes Cabo Verde's figure about 1.1 times Iceland's.
Across all 14 years both countries report, Cabo Verde has been ahead every year.
Cabo Verde ranks 157th and Iceland ranks 159th of 182 countries.
Cabo Verde has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cabo Verde | Iceland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 90.85 t | 55.92 t | 34.93 t | Cabo Verde |
| 2020s | 83.25 t | 66.69 t | 16.56 t | Cabo Verde |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — fat supply quantity, Cabo Verde or Iceland?
- Cabo Verde, at 80.23 t against 70.01 t in Iceland as of 2023.
- What is the difference in vegetables — fat supply quantity between Cabo Verde and Iceland?
- 10.22 t, with Cabo Verde ahead.
- How many years of comparable data are there for Cabo Verde and Iceland?
- 14 years are reported by both, from 2010 to 2023.
- How do Cabo Verde and Iceland rank globally for vegetables — fat supply quantity?
- Cabo Verde ranks 157th and Iceland ranks 159th of 182 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — Fat supply quantity (t). 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.