Spices and condiments — Fat supply — Value in United States of America
United States of America: Spices and condiments — Fat supply — Value was 0.3 g/cap/d in 2023. ▲ Rising
Spices and condiments — Fat supply — Value in United States of America, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
United States of America recorded 0.3 g/cap/d for spices and condiments — fat supply — value in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 50.0% over ten years.
Over the whole period, spices and condiments — fat supply — value in United States of America peaked at 0.3 g/cap/d in 2021 and was at its lowest, 0.2 g/cap/d, in 2010.
The long-run direction has been consistently rising across the 14 years of available data.
Spices and condiments — Fat supply — Value in United States of America, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2010 | 0.2 g/cap/d | — |
| 2011 | 0.2 g/cap/d | +0.0% |
| 2012 | 0.2 g/cap/d | +0.0% |
| 2013 | 0.2 g/cap/d | +0.0% |
| 2014 | 0.2 g/cap/d | +0.0% |
| 2015 | 0.2 g/cap/d | +0.0% |
| 2016 | 0.2 g/cap/d | +0.0% |
| 2017 | 0.2 g/cap/d | +0.0% |
| 2018 | 0.2 g/cap/d | +0.0% |
| 2019 | 0.2 g/cap/d | +0.0% |
| 2020 | 0.2 g/cap/d | +0.0% |
| 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 | 0.2 g/cap/d | 0.2 g/cap/d | 0.2 g/cap/d | 10 |
| 2020s | 0.275 g/cap/d | 0.2 g/cap/d | 0.3 g/cap/d | 4 |
Countries ranked near United States of America
- 1 Bosnia and Herzegovina 2.4 g/cap/d compare
- 1 Côte d'Ivoire 1.3 g/cap/d compare
- 1 Türkiye 2.3 g/cap/d compare
- 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
- 5 Iran (Islamic Republic of) 0.3 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
More agriculture & rural data for United States of America
- Fruit Primary — Area harvested, annual growth rate 0.2185 % change on previous year (2024)
- Fruit Primary — Yield, annual growth rate -0.9305 % change on previous year (2024)
- Fruit Primary — Production, annual growth rate -0.7136 % change on previous year (2024)
- Meat, Poultry — Yield/Carcass Weight, annual growth rate -0.0434 % change on previous year (2024)
- Meat, Poultry — Production, annual growth rate 0.467 % change on previous year (2024)
- Meat, Poultry — Producing Animals/Slaughtered, annual growth rate 0.5264 % change on previous year (2024)
- Meat, Total — Production, annual growth rate 0.6993 % change on previous year (2024)
- Milk, Total — Yield/Carcass Weight, annual growth rate 0.3759 % change on previous year (2024)
- Milk, Total — Production, annual growth rate -0.1958 % change on previous year (2024)
- Milk, Total — Milk Animals, annual growth rate -0.5697 % change on previous year (2024)
Frequently asked questions
- What is spices and condiments — fat supply — value in United States of America?
- Spices and condiments — fat supply — value in United States of America 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 United States of America?
- The highest recorded value was 0.3 g/cap/d in 2021.
- What is the lowest spices and condiments — fat supply — value recorded in United States of America?
- The lowest recorded value was 0.2 g/cap/d in 2010.
- How does United States of America rank for spices and condiments — fat supply — value?
- United States of America ranks 3rd out of 3 groups with data for 2023.
- Is spices and condiments — fat supply — value rising or falling in United States of America?
- Over the last ten years it is up 50.0%. The long-run trend across the full record is rising.
- Where does this United States of America 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.