Fiji vs Nicaragua: Vegetables, other — Food supply
Vegetables, other — Food supply over time
- Fiji
- Nicaragua
How they compare
Nicaragua currently reports 31,758 million Kcal against 26,437 million Kcal in Fiji, a difference of 5,321 million Kcal.
That makes Nicaragua's figure about 1.2 times Fiji's.
Across all 14 years both countries report, Nicaragua has been ahead every year.
Fiji ranks 119th and Nicaragua ranks 116th of 164 countries.
Nicaragua has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Fiji | Nicaragua | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 11,760 million Kcal | 23,279 million Kcal | 11,518 million Kcal | Nicaragua |
| 2020s | 22,066 million Kcal | 31,713 million Kcal | 9,647 million Kcal | Nicaragua |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables, other — food supply, Fiji or Nicaragua?
- Nicaragua, at 31,758 million Kcal against 26,437 million Kcal in Fiji as of 2023.
- What is the difference in vegetables, other — food supply between Fiji and Nicaragua?
- 5,321 million Kcal, with Nicaragua ahead.
- How many years of comparable data are there for Fiji and Nicaragua?
- 14 years are reported by both, from 2010 to 2023.
- How do Fiji and Nicaragua rank globally for vegetables, other — food supply?
- Fiji ranks 119th and Nicaragua ranks 116th 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.