Lesotho vs Maldives: Vegetables — Food supply
Vegetables — Food supply over time
- Lesotho
- Maldives
How they compare
Maldives currently reports 19,374 million Kcal against 14,258 million Kcal in Lesotho, a difference of 5,116 million Kcal.
That makes Maldives's figure about 1.4 times Lesotho's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Lesotho ahead.
Lesotho ranks 138th and Maldives ranks 136th of 164 countries.
Across the 2 decades both report, Lesotho averaged higher in 1 and Maldives in 1.
Head to head by decade
| Decade | Lesotho | Maldives | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 12,991 million Kcal | 11,031 million Kcal | 1,960 million Kcal | Lesotho |
| 2020s | 14,464 million Kcal | 17,044 million Kcal | 2,580 million Kcal | Maldives |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — food supply, Lesotho or Maldives?
- Maldives, at 19,374 million Kcal against 14,258 million Kcal in Lesotho as of 2023.
- What is the difference in vegetables — food supply between Lesotho and Maldives?
- 5,116 million Kcal, with Maldives ahead.
- How many years of comparable data are there for Lesotho and Maldives?
- 14 years are reported by both, from 2010 to 2023.
- How do Lesotho and Maldives rank globally for vegetables — food supply?
- Lesotho ranks 138th and Maldives ranks 136th 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.