Israel vs Oman: Vegetables, other — Food supply
Vegetables, other — Food supply over time
- Israel
- Oman
How they compare
Israel currently reports 283,413 million Kcal against 261,940 million Kcal in Oman, a difference of 21,473 million Kcal.
That makes Israel's figure about 1.1 times Oman's.
Across all 14 years both countries report, Israel has been ahead every year.
Israel ranks 57th and Oman ranks 60th of 164 countries.
Israel has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Israel | Oman | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 251,911 million Kcal | 97,669 million Kcal | 154,242 million Kcal | Israel |
| 2020s | 295,324 million Kcal | 198,597 million Kcal | 96,727 million Kcal | Israel |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables, other — food supply, Israel or Oman?
- Israel, at 283,413 million Kcal against 261,940 million Kcal in Oman as of 2023.
- What is the difference in vegetables, other — food supply between Israel and Oman?
- 21,473 million Kcal, with Israel ahead.
- How many years of comparable data are there for Israel and Oman?
- 14 years are reported by both, from 2010 to 2023.
- How do Israel and Oman rank globally for vegetables, other — food supply?
- Israel ranks 57th and Oman ranks 60th 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.