Sierra Leone vs Zambia: Vegetables — Food supply
Vegetables — Food supply over time
- Sierra Leone
- Zambia
How they compare
Sierra Leone currently reports 125,224 million Kcal against 118,118 million Kcal in Zambia, a difference of 7,106 million Kcal.
That makes Sierra Leone's figure about 1.1 times Zambia's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Zambia ahead.
Sierra Leone ranks 98th and Zambia ranks 101st of 164 countries.
Across the 2 decades both report, Sierra Leone averaged higher in 1 and Zambia in 1.
Head to head by decade
| Decade | Sierra Leone | Zambia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 95,580 million Kcal | 115,401 million Kcal | 19,821 million Kcal | Zambia |
| 2020s | 127,584 million Kcal | 118,394 million Kcal | 9,190 million Kcal | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — food supply, Sierra Leone or Zambia?
- Sierra Leone, at 125,224 million Kcal against 118,118 million Kcal in Zambia as of 2023.
- What is the difference in vegetables — food supply between Sierra Leone and Zambia?
- 7,106 million Kcal, with Sierra Leone ahead.
- How many years of comparable data are there for Sierra Leone and Zambia?
- 14 years are reported by both, from 2010 to 2023.
- How do Sierra Leone and Zambia rank globally for vegetables — food supply?
- Sierra Leone ranks 98th and Zambia ranks 101st 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.