Ecuador vs El Salvador: Vegetables — Food supply
Vegetables — Food supply over time
- Ecuador
- El Salvador
How they compare
El Salvador currently reports 142,528 million Kcal against 132,100 million Kcal in Ecuador, a difference of 10,428 million Kcal.
That makes El Salvador's figure about 1.1 times Ecuador's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Ecuador ahead.
Ecuador ranks 118th and El Salvador ranks 117th of 194 countries.
El Salvador has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Ecuador | El Salvador | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 114,474 million Kcal | 116,931 million Kcal | 2,456 million Kcal | El Salvador |
| 2020s | 130,149 million Kcal | 145,063 million Kcal | 14,914 million Kcal | El Salvador |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — food supply, Ecuador or El Salvador?
- El Salvador, at 142,528 million Kcal against 132,100 million Kcal in Ecuador as of 2023.
- What is the difference in vegetables — food supply between Ecuador and El Salvador?
- 10,428 million Kcal, with El Salvador ahead.
- How many years of comparable data are there for Ecuador and El Salvador?
- 14 years are reported by both, from 2010 to 2023.
- How do Ecuador and El Salvador rank globally for vegetables — food supply?
- Ecuador ranks 118th and El Salvador ranks 117th 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.