Dominican Republic vs Sri Lanka: Vegetables — Food supply
Vegetables — Food supply over time
- Dominican Republic
- Sri Lanka
How they compare
Dominican Republic currently reports 446,421 million Kcal against 442,460 million Kcal in Sri Lanka, a difference of 3,961 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Sri Lanka ahead.
Dominican Republic ranks 70th and Sri Lanka ranks 71st of 194 countries.
Sri Lanka has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Dominican Republic | Sri Lanka | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 157,774 million Kcal | 357,472 million Kcal | 199,698 million Kcal | Sri Lanka |
| 2020s | 339,422 million Kcal | 478,606 million Kcal | 139,184 million Kcal | Sri Lanka |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — food supply, Dominican Republic or Sri Lanka?
- Dominican Republic, at 446,421 million Kcal against 442,460 million Kcal in Sri Lanka as of 2023.
- What is the difference in vegetables — food supply between Dominican Republic and Sri Lanka?
- 3,961 million Kcal, with Dominican Republic ahead.
- How many years of comparable data are there for Dominican Republic and Sri Lanka?
- 14 years are reported by both, from 2010 to 2023.
- How do Dominican Republic and Sri Lanka rank globally for vegetables — food supply?
- Dominican Republic ranks 70th and Sri Lanka ranks 71st of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — 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.