Lebanon vs United Arab Emirates: Vegetables — Food supply
Vegetables — Food supply over time
- Lebanon
- United Arab Emirates
How they compare
United Arab Emirates currently reports 211,748 million Kcal against 200,087 million Kcal in Lebanon, a difference of 11,661 million Kcal.
That makes United Arab Emirates's figure about 1.1 times Lebanon's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Lebanon ahead.
Lebanon ranks 84th and United Arab Emirates ranks 83rd of 164 countries.
Across the 2 decades both report, Lebanon averaged higher in 1 and United Arab Emirates in 1.
Head to head by decade
| Decade | Lebanon | United Arab Emirates | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 221,149 million Kcal | 179,398 million Kcal | 41,750 million Kcal | Lebanon |
| 2020s | 198,968 million Kcal | 302,907 million Kcal | 103,939 million Kcal | United Arab Emirates |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — food supply, Lebanon or United Arab Emirates?
- United Arab Emirates, at 211,748 million Kcal against 200,087 million Kcal in Lebanon as of 2023.
- What is the difference in vegetables — food supply between Lebanon and United Arab Emirates?
- 11,661 million Kcal, with United Arab Emirates ahead.
- How many years of comparable data are there for Lebanon and United Arab Emirates?
- 14 years are reported by both, from 2010 to 2023.
- How do Lebanon and United Arab Emirates rank globally for vegetables — food supply?
- Lebanon ranks 84th and United Arab Emirates ranks 83rd 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.