Sugar (Raw Equivalent) — Protein supply quantity in Kuwait
Kuwait: Sugar (Raw Equivalent) — Protein supply quantity was 0.05 g/cap/d in 2023. ◆ Volatile
Sugar (Raw Equivalent) — Protein supply quantity in Kuwait, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
In 2023, sugar (raw equivalent) — protein supply quantity in Kuwait stood at 0.05 g/cap/d. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 25.0% on the previous year and up 150.0% over five years.
Over the whole period, sugar (raw equivalent) — protein supply quantity in Kuwait peaked at 0.05 g/cap/d in 2014 and was at its lowest, 0 g/cap/d, in 2012.
That places Kuwait 101st out of 164 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.029 g/cap/d | 0 g/cap/d | 0.05 g/cap/d | 10 |
| 2020s | 0.0275 g/cap/d | 0.01 g/cap/d | 0.05 g/cap/d | 4 |
Countries ranked near Kuwait
More agriculture & rural data for Kuwait
- Agriculture, forestry, and fishing, value added (current US$), annual 5.59 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0053 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 171.42 current US$ per person (2025)
- Rural population, annual growth rate -100 % change on previous year (2005)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0 units per person (2025)
- Agriculture share gdp 0.5305 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.5305 (2025)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 0.5% (2024)
Frequently asked questions
- What is sugar (raw equivalent) — protein supply quantity in Kuwait?
- Sugar (raw equivalent) — protein supply quantity in Kuwait was 0.05 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — protein supply quantity recorded in Kuwait?
- The highest recorded value was 0.05 g/cap/d in 2014.
- What is the lowest sugar (raw equivalent) — protein supply quantity recorded in Kuwait?
- The lowest recorded value was 0 g/cap/d in 2012.
- How does Kuwait rank for sugar (raw equivalent) — protein supply quantity?
- Kuwait ranks 101st out of 164 countries with data for 2023.
- Where does this Kuwait data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Protein supply quantity (g/capita/day). 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
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.