Guatemala vs Guinea: Vegetables, other — Food supply
Vegetables, other — Food supply over time
- Guatemala
- Guinea
How they compare
Guatemala currently reports 197,864 million Kcal against 195,654 million Kcal in Guinea, a difference of 2,210 million Kcal.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Guinea ahead.
Guatemala ranks 67th and Guinea ranks 68th of 164 countries.
Across the 2 decades both report, Guatemala averaged higher in 1 and Guinea in 1.
Head to head by decade
| Decade | Guatemala | Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 144,284 million Kcal | 187,071 million Kcal | 42,787 million Kcal | Guinea |
| 2020s | 197,544 million Kcal | 193,823 million Kcal | 3,720 million Kcal | Guatemala |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables, other — food supply, Guatemala or Guinea?
- Guatemala, at 197,864 million Kcal against 195,654 million Kcal in Guinea as of 2023.
- What is the difference in vegetables, other — food supply between Guatemala and Guinea?
- 2,210 million Kcal, with Guatemala ahead.
- How many years of comparable data are there for Guatemala and Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Guatemala and Guinea rank globally for vegetables, other — food supply?
- Guatemala ranks 67th and Guinea ranks 68th 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.