Sri Lanka vs Zimbabwe: Vegetables, other — Food supply
Vegetables, other — Food supply over time
- Sri Lanka
- Zimbabwe
How they compare
Zimbabwe currently reports 330,316 million Kcal against 288,619 million Kcal in Sri Lanka, a difference of 41,697 million Kcal.
That makes Zimbabwe's figure about 1.1 times Sri Lanka's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Sri Lanka ahead.
Sri Lanka ranks 56th and Zimbabwe ranks 53rd of 164 countries.
Sri Lanka has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Sri Lanka | Zimbabwe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 215,352 million Kcal | 63,301 million Kcal | 152,051 million Kcal | Sri Lanka |
| 2020s | 320,349 million Kcal | 218,267 million Kcal | 102,082 million Kcal | Sri Lanka |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables, other — food supply, Sri Lanka or Zimbabwe?
- Zimbabwe, at 330,316 million Kcal against 288,619 million Kcal in Sri Lanka as of 2023.
- What is the difference in vegetables, other — food supply between Sri Lanka and Zimbabwe?
- 41,697 million Kcal, with Zimbabwe ahead.
- How many years of comparable data are there for Sri Lanka and Zimbabwe?
- 14 years are reported by both, from 2010 to 2023.
- How do Sri Lanka and Zimbabwe rank globally for vegetables, other — food supply?
- Sri Lanka ranks 56th and Zimbabwe ranks 53rd 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.