Spices and condiments — Energy supply — Value in Malaysia
Malaysia: Spices and condiments — Energy supply — Value was 58 kcal/cap/d in 2023. ▬ Flat
Spices and condiments — Energy supply — Value in Malaysia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for spices and condiments — energy supply — value in Malaysia is 58 kcal/cap/d, measured in 2023.
Compared with earlier readings it is up 1.8% on the previous year and up 1.8% over ten years.
Over the whole period, spices and condiments — energy supply — value in Malaysia peaked at 59 kcal/cap/d in 2012 and was at its lowest, 51 kcal/cap/d, in 2014.
That places Malaysia 5th out of 177 countries with data for 2023, putting it in the top 10%.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 54.2 kcal/cap/d | 51 kcal/cap/d | 59 kcal/cap/d | 10 |
| 2020s | 57.5 kcal/cap/d | 56 kcal/cap/d | 59 kcal/cap/d | 4 |
Countries ranked near Malaysia
More agriculture & rural data for Malaysia
- Agriculture share gdp 8.22 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.22 (2025)
- Agricultural raw materials exports 1.1% (2025)
- Agricultural raw materials imports 1.3% (2025)
- Rural population 22.6% (2025)
- Rural population growth -0.9% (2025)
- Rural population 8.13 million (2025)
- Agriculture, forestry, and fishing, value added 8.2% (2025)
- Agriculture, forestry, and fishing, value added 38.79 billion current US$ (2025)
- Bananas — Production 335,444 t (2024)
Frequently asked questions
- What is spices and condiments — energy supply — value in Malaysia?
- Spices and condiments — energy supply — value in Malaysia was 58 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices and condiments — energy supply — value recorded in Malaysia?
- The highest recorded value was 59 kcal/cap/d in 2012.
- What is the lowest spices and condiments — energy supply — value recorded in Malaysia?
- The lowest recorded value was 51 kcal/cap/d in 2014.
- How does Malaysia rank for spices and condiments — energy supply — value?
- Malaysia ranks 5th out of 177 countries with data for 2023.
- Is spices and condiments — energy supply — value rising or falling in Malaysia?
- Over the last ten years it is up 1.8%. The long-run trend across the full record is flat.
- Where does this Malaysia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices and condiments — Energy supply — Value. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.