Spices and condiments — Fat supply — Value in Iran (Islamic Republic of)
Iran (Islamic Republic of): Spices and condiments — Fat supply — Value was 0.3 g/cap/d in 2023. ▼ Falling
Spices and condiments — Fat supply — Value in Iran (Islamic Republic of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
In 2023, spices and condiments — fat supply — value in Iran (Islamic Republic of) stood at 0.3 g/cap/d. That is the highest value across all 14 years on record.
The figure is unchanged over ten years.
Over the whole period, spices and condiments — fat supply — value in Iran (Islamic Republic of) peaked at 0.3 g/cap/d in 2010 and was at its lowest, 0.2 g/cap/d, in 2020.
The long-run direction has been consistently falling across the 14 years of available data.
Spices and condiments — Fat supply — Value in Iran (Islamic Republic of), year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2010 | 0.3 g/cap/d | — |
| 2011 | 0.3 g/cap/d | +0.0% |
| 2012 | 0.3 g/cap/d | +0.0% |
| 2013 | 0.3 g/cap/d | +0.0% |
| 2014 | 0.3 g/cap/d | +0.0% |
| 2015 | 0.3 g/cap/d | +0.0% |
| 2016 | 0.3 g/cap/d | +0.0% |
| 2017 | 0.3 g/cap/d | +0.0% |
| 2018 | 0.3 g/cap/d | +0.0% |
| 2019 | 0.3 g/cap/d | +0.0% |
| 2020 | 0.2 g/cap/d | -33.3% |
| 2021 | 0.3 g/cap/d | +50.0% |
| 2022 | 0.3 g/cap/d | +0.0% |
| 2023 | 0.3 g/cap/d | +0.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.3 g/cap/d | 0.3 g/cap/d | 0.3 g/cap/d | 10 |
| 2020s | 0.275 g/cap/d | 0.2 g/cap/d | 0.3 g/cap/d | 4 |
Countries ranked near Iran (Islamic Republic of)
- 2 Cabo Verde 0.9 g/cap/d compare
- 2 Jamaica 2.2 g/cap/d compare
- 2 Lao People's Democratic Republic 1.2 g/cap/d compare
- 3 Syrian Arab Republic 0.9 g/cap/d compare
- 3 Thailand 1.9 g/cap/d compare
- 4 Bangladesh 1.8 g/cap/d compare
- 4 Bhutan 1.8 g/cap/d compare
- 4 Viet Nam 0.5 g/cap/d compare
- 6 Bolivia (Plurinational State of) 0.1 g/cap/d compare
- 6 Democratic People's Republic of Korea 0.1 g/cap/d compare
- 6 Democratic Republic of the Congo 0.1 g/cap/d compare
- 6 Guyana 1.7 g/cap/d compare
- 6 Republic of Moldova 0.1 g/cap/d compare
- 6 Saint Vincent and the Grenadines 1.7 g/cap/d compare
- 6 Timor-Leste 0.1 g/cap/d compare
- 6 United Republic of Tanzania 0.1 g/cap/d compare
- 8 Nepal 1.5 g/cap/d compare
- 8 Yemen 1.5 g/cap/d compare
More agriculture & rural data for Iran (Islamic Republic of)
- Hen eggs in shell, fresh — Gross Production Value (constant 2014-2016) 1.06 % change on previous year (2024)
- Maize (corn) — Gross Production Value (constant 2014-2016 thousand) 6.41 % change on previous year (2024)
- Meat of cattle with the bone, fresh or chilled (indigenous) — Gross -6.74 % change on previous year (2024)
- Meat of chickens, fresh or chilled (indigenous) — Gross Production 7.15 % change on previous year (2024)
- Meat of goat, fresh or chilled (indigenous) — Gross Production Value 9.09 % change on previous year (2024)
- Meat of sheep, fresh or chilled (indigenous) — Gross Production Value 0.7504 % change on previous year (2024)
- Onions and shallots, dry (excluding dehydrated) — Gross Production 7.28 % change on previous year (2024)
- Other fruits, n.e.c. — Gross Production Value (constant 2014-2016) 22.02 % change on previous year (2024)
- Other vegetables, fresh n.e.c. — Gross Production Value (constant) 9.37 % change on previous year (2024)
- Potatoes — Gross Production Value (constant 2014-2016 thousand I$) 24.98 % change on previous year (2024)
Frequently asked questions
- What is spices and condiments — fat supply — value in Iran (Islamic Republic of)?
- Spices and condiments — fat supply — value in Iran (Islamic Republic of) was 0.3 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices and condiments — fat supply — value recorded in Iran (Islamic Republic of)?
- The highest recorded value was 0.3 g/cap/d in 2010.
- What is the lowest spices and condiments — fat supply — value recorded in Iran (Islamic Republic of)?
- The lowest recorded value was 0.2 g/cap/d in 2020.
- How does Iran (Islamic Republic of) rank for spices and condiments — fat supply — value?
- Iran (Islamic Republic of) ranks 5th out of 13 countries with data for 2023.
- Is spices and condiments — fat supply — value rising or falling in Iran (Islamic Republic of)?
- Over the last ten years it is unchanged. The long-run trend across the full record is falling.
- Where does this Iran (Islamic Republic of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices and condiments — Fat 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.