Italy vs Kazakhstan: Vegetables, other — Food supply
Vegetables, other — Food supply over time
- Italy
- Kazakhstan
How they compare
Kazakhstan currently reports 977,069 million Kcal against 947,678 million Kcal in Italy, a difference of 29,391 million Kcal.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Italy ahead.
Italy ranks 23rd and Kazakhstan ranks 22nd of 164 countries.
Across the 2 decades both report, Italy averaged higher in 1 and Kazakhstan in 1.
Head to head by decade
| Decade | Italy | Kazakhstan | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1.39 million million Kcal | 678,696 million Kcal | 713,624 million Kcal | Italy |
| 2020s | 918,882 million Kcal | 950,152 million Kcal | 31,270 million Kcal | Kazakhstan |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables, other — food supply, Italy or Kazakhstan?
- Kazakhstan, at 977,069 million Kcal against 947,678 million Kcal in Italy as of 2023.
- What is the difference in vegetables, other — food supply between Italy and Kazakhstan?
- 29,391 million Kcal, with Kazakhstan ahead.
- How many years of comparable data are there for Italy and Kazakhstan?
- 14 years are reported by both, from 2010 to 2023.
- How do Italy and Kazakhstan rank globally for vegetables, other — food supply?
- Italy ranks 23rd and Kazakhstan ranks 22nd 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.