Jordan vs Papua New Guinea: Vegetables, other — Food supply
Vegetables, other — Food supply over time
- Jordan
- Papua New Guinea
How they compare
Papua New Guinea currently reports 179,638 million Kcal against 168,469 million Kcal in Jordan, a difference of 11,169 million Kcal.
That makes Papua New Guinea's figure about 1.1 times Jordan's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Papua New Guinea ahead.
Jordan ranks 74th and Papua New Guinea ranks 71st of 164 countries.
Papua New Guinea has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Jordan | Papua New Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 155,940 million Kcal | 166,644 million Kcal | 10,704 million Kcal | Papua New Guinea |
| 2020s | 174,710 million Kcal | 178,070 million Kcal | 3,359 million Kcal | Papua New Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables, other — food supply, Jordan or Papua New Guinea?
- Papua New Guinea, at 179,638 million Kcal against 168,469 million Kcal in Jordan as of 2023.
- What is the difference in vegetables, other — food supply between Jordan and Papua New Guinea?
- 11,169 million Kcal, with Papua New Guinea ahead.
- How many years of comparable data are there for Jordan and Papua New Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Jordan and Papua New Guinea rank globally for vegetables, other — food supply?
- Jordan ranks 74th and Papua New Guinea ranks 71st 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.