Seychelles vs Solomon Islands: Vegetables, other — Food supply
Vegetables, other — Food supply over time
- Seychelles
- Solomon Islands
How they compare
Solomon Islands currently reports 2,409 million Kcal against 2,339 million Kcal in Seychelles, a difference of 70 million Kcal.
Across all 14 years both countries report, Solomon Islands has been ahead every year.
Seychelles ranks 153rd and Solomon Islands ranks 152nd of 164 countries.
Solomon Islands has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Seychelles | Solomon Islands | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,546 million Kcal | 2,420 million Kcal | 874.45 million Kcal | Solomon Islands |
| 2020s | 2,067 million Kcal | 2,401 million Kcal | 334.14 million Kcal | Solomon Islands |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables, other — food supply, Seychelles or Solomon Islands?
- Solomon Islands, at 2,409 million Kcal against 2,339 million Kcal in Seychelles as of 2023.
- What is the difference in vegetables, other — food supply between Seychelles and Solomon Islands?
- 70 million Kcal, with Solomon Islands ahead.
- How many years of comparable data are there for Seychelles and Solomon Islands?
- 14 years are reported by both, from 2010 to 2023.
- How do Seychelles and Solomon Islands rank globally for vegetables, other — food supply?
- Seychelles ranks 153rd and Solomon Islands ranks 152nd 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.