Comoros vs Solomon Islands: Vegetables, other — Food supply
Vegetables, other — Food supply over time
- Comoros
- Solomon Islands
How they compare
Comoros currently reports 2,839 million Kcal against 2,409 million Kcal in Solomon Islands, a difference of 430 million Kcal.
That makes Comoros's figure about 1.2 times Solomon Islands's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Solomon Islands ahead.
Comoros ranks 151st and Solomon Islands ranks 152nd of 164 countries.
Across the 2 decades both report, Comoros averaged higher in 1 and Solomon Islands in 1.
Head to head by decade
| Decade | Comoros | Solomon Islands | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,860 million Kcal | 2,420 million Kcal | 559.76 million Kcal | Solomon Islands |
| 2020s | 3,244 million Kcal | 2,401 million Kcal | 842.98 million Kcal | Comoros |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables, other — food supply, Comoros or Solomon Islands?
- Comoros, at 2,839 million Kcal against 2,409 million Kcal in Solomon Islands as of 2023.
- What is the difference in vegetables, other — food supply between Comoros and Solomon Islands?
- 430 million Kcal, with Comoros ahead.
- How many years of comparable data are there for Comoros and Solomon Islands?
- 14 years are reported by both, from 2010 to 2023.
- How do Comoros and Solomon Islands rank globally for vegetables, other — food supply?
- Comoros ranks 151st and Solomon Islands ranks 152nd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables, other — 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.