France vs United Kingdom: Vegetables — Food supply
Vegetables — Food supply over time
- France
- United Kingdom
How they compare
United Kingdom currently reports 1.84 million million Kcal against 1.83 million million Kcal in France, a difference of 8,130 million Kcal.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was United Kingdom ahead.
France ranks 27th and United Kingdom ranks 25th of 194 countries.
United Kingdom has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | United Kingdom | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1.76 million million Kcal | 1.78 million million Kcal | 26,243 million Kcal | United Kingdom |
| 2020s | 1.86 million million Kcal | 1.88 million million Kcal | 17,775 million Kcal | United Kingdom |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — food supply, France or United Kingdom?
- United Kingdom, at 1.84 million million Kcal against 1.83 million million Kcal in France as of 2023.
- What is the difference in vegetables — food supply between France and United Kingdom?
- 8,130 million Kcal, with United Kingdom ahead.
- How many years of comparable data are there for France and United Kingdom?
- 14 years are reported by both, from 2010 to 2023.
- How do France and United Kingdom rank globally for vegetables — food supply?
- France ranks 27th and United Kingdom ranks 25th 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.