Iceland vs Vanuatu: Vegetables — Food supply
Vegetables — Food supply over time
- Iceland
- Vanuatu
How they compare
Iceland currently reports 9,012 million Kcal against 7,358 million Kcal in Vanuatu, a difference of 1,654 million Kcal.
That makes Iceland's figure about 1.2 times Vanuatu's.
Across all 14 years both countries report, Iceland has been ahead every year.
Iceland ranks 143rd and Vanuatu ranks 146th of 164 countries.
Iceland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Iceland | Vanuatu | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 7,092 million Kcal | 3,693 million Kcal | 3,398 million Kcal | Iceland |
| 2020s | 8,504 million Kcal | 5,639 million Kcal | 2,865 million Kcal | Iceland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — food supply, Iceland or Vanuatu?
- Iceland, at 9,012 million Kcal against 7,358 million Kcal in Vanuatu as of 2023.
- What is the difference in vegetables — food supply between Iceland and Vanuatu?
- 1,654 million Kcal, with Iceland ahead.
- How many years of comparable data are there for Iceland and Vanuatu?
- 14 years are reported by both, from 2010 to 2023.
- How do Iceland and Vanuatu rank globally for vegetables — food supply?
- Iceland ranks 143rd and Vanuatu ranks 146th of 164 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.