New Caledonia vs Seychelles: Vegetables — Food supply
Vegetables — Food supply over time
- New Caledonia
- Seychelles
How they compare
New Caledonia currently reports 5,049 million Kcal against 3,594 million Kcal in Seychelles, a difference of 1,455 million Kcal.
That makes New Caledonia's figure about 1.4 times Seychelles's.
Across all 14 years both countries report, New Caledonia has been ahead every year.
New Caledonia ranks 150th and Seychelles ranks 152nd of 164 countries.
New Caledonia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | New Caledonia | Seychelles | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 5,305 million Kcal | 2,633 million Kcal | 2,672 million Kcal | New Caledonia |
| 2020s | 5,199 million Kcal | 3,431 million Kcal | 1,768 million Kcal | New Caledonia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — food supply, New Caledonia or Seychelles?
- New Caledonia, at 5,049 million Kcal against 3,594 million Kcal in Seychelles as of 2023.
- What is the difference in vegetables — food supply between New Caledonia and Seychelles?
- 1,455 million Kcal, with New Caledonia ahead.
- How many years of comparable data are there for New Caledonia and Seychelles?
- 14 years are reported by both, from 2010 to 2023.
- How do New Caledonia and Seychelles rank globally for vegetables — food supply?
- New Caledonia ranks 150th and Seychelles ranks 152nd 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.