United Arab Emirates vs Western Asia: Vegetables — Processing
Vegetables — Processing over time
- United Arab Emirates
- Western Asia
How they compare
Western Asia currently reports 455 1000 t against 127 1000 t in United Arab Emirates, a difference of 328 1000 t.
That makes Western Asia's figure about 3.6 times United Arab Emirates's.
Across all 14 years both countries report, Western Asia has been ahead every year.
United Arab Emirates ranks 6th and Western Asia ranks 5th of 41 countries.
Western Asia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | United Arab Emirates | Western Asia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 101.6 1000 t | 303.7 1000 t | 202.1 1000 t | Western Asia |
| 2020s | 127.25 1000 t | 441 1000 t | 313.75 1000 t | Western Asia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — processing, United Arab Emirates or Western Asia?
- Western Asia, at 455 1000 t against 127 1000 t in United Arab Emirates as of 2023.
- What is the difference in vegetables — processing between United Arab Emirates and Western Asia?
- 328 1000 t, with Western Asia ahead.
- How many years of comparable data are there for United Arab Emirates and Western Asia?
- 14 years are reported by both, from 2010 to 2023.
- How do United Arab Emirates and Western Asia rank globally for vegetables — processing?
- United Arab Emirates ranks 6th and Western Asia ranks 5th of 41 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — Processing. 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.