Spices and condiments — Potassium supply — Value in Ethiopia
Ethiopia: Spices and condiments — Potassium supply — Value was 177 mg/cap/d in 2023. ▲ Rising
Spices and condiments — Potassium supply — Value in Ethiopia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in mg/cap/d.
Analysis
Ethiopia recorded 177 mg/cap/d for spices and condiments — potassium supply — value in 2023.
Compared with earlier readings it is up 19.6% on the previous year and up 0.6% over ten years.
Over the whole period, spices and condiments — potassium supply — value in Ethiopia peaked at 228 mg/cap/d in 2018 and was at its lowest, 146 mg/cap/d, in 2010.
That places Ethiopia 14th out of 177 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 187.3 mg/cap/d | 146 mg/cap/d | 228 mg/cap/d | 10 |
| 2020s | 183.25 mg/cap/d | 148 mg/cap/d | 208 mg/cap/d | 4 |
Countries ranked near Ethiopia
More agriculture & rural data for Ethiopia
- Agriculture share gdp 32.82 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 32.82 (2025)
- Agricultural raw materials exports 9.7% (2023)
- Agricultural raw materials imports 0.5% (2023)
- Rural population 75.9% (2025)
- Rural population growth 1.9% (2025)
- Rural population 102.81 million (2025)
- Agriculture, forestry, and fishing, value added 32.8% (2025)
- Agriculture, forestry, and fishing, value added 41.47 billion current US$ (2025)
- Bananas — Production 1.19 million t (2024)
Frequently asked questions
- What is spices and condiments — potassium supply — value in Ethiopia?
- Spices and condiments — potassium supply — value in Ethiopia was 177 mg/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices and condiments — potassium supply — value recorded in Ethiopia?
- The highest recorded value was 228 mg/cap/d in 2018.
- What is the lowest spices and condiments — potassium supply — value recorded in Ethiopia?
- The lowest recorded value was 146 mg/cap/d in 2010.
- How does Ethiopia rank for spices and condiments — potassium supply — value?
- Ethiopia ranks 14th out of 177 countries with data for 2023.
- Is spices and condiments — potassium supply — value rising or falling in Ethiopia?
- Over the last ten years it is up 0.6%. The long-run trend across the full record is rising.
- Where does this Ethiopia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices and condiments — Potassium 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.