Sweets and sugars — Magnesium supply — Value in Tuvalu

Tuvalu: Sweets and sugars — Magnesium supply — Value was 14 mg/cap/d in 2023. ▼ Falling

Latest (2023)
14 mg/cap/d
Change on year
down 12.5%
World rank
65th
of 177 countries
All-time high
18 mg/cap/d
in 2020
All-time low
14 mg/cap/d
in 2019
Years of data
5
2019–2023

Sweets and sugars — Magnesium supply — Value in Tuvalu, 2019–2023

051015202019202120232019: 14 mg/cap/d2020: 18 mg/cap/d2021: 14 mg/cap/d2022: 16 mg/cap/d2023: 14 mg/cap/d

Source: Food and Agriculture Organization of the United Nations. Measured in mg/cap/d.

Analysis

Tuvalu recorded 14 mg/cap/d for sweets and sugars — magnesium supply — value in 2023. That is the lowest value across all 5 years on record.

The figure is down 12.5% on the previous year and unchanged over five years.

Tuvalu ranks 65th of 177 countries on this measure, in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 14 mg/cap/d 14 mg/cap/d 14 mg/cap/d 1
2020s 15.5 mg/cap/d 14 mg/cap/d 18 mg/cap/d 4

Countries ranked near Tuvalu

  1. 65 Azerbaijan 14 mg/cap/d compare
  2. 65 Egypt 14 mg/cap/d compare
  3. 65 Guyana 14 mg/cap/d compare
  4. 65 Panama 14 mg/cap/d compare
  5. 65 Peru 14 mg/cap/d compare
  6. 65 Uruguay 14 mg/cap/d compare

See the full ranking of 179 places →

More agriculture & rural data for Tuvalu

All data for Tuvalu →

Frequently asked questions

What is sweets and sugars — magnesium supply — value in Tuvalu?
Sweets and sugars — magnesium supply — value in Tuvalu was 14 mg/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sweets and sugars — magnesium supply — value recorded in Tuvalu?
The highest recorded value was 18 mg/cap/d in 2020.
What is the lowest sweets and sugars — magnesium supply — value recorded in Tuvalu?
The lowest recorded value was 14 mg/cap/d in 2019.
How does Tuvalu rank for sweets and sugars — magnesium supply — value?
Tuvalu ranks 65th out of 177 countries with data for 2023.
Where does this Tuvalu data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sweets and sugars — Magnesium supply — Value. Statizoid updates them automatically from the source API.

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Sweets and sugars — Magnesium supply — Value in Tuvalu. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/sweets-and-sugars-magnesium-supply-value/tuvalu/

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About this data

Indicator
Sweets and sugars — Magnesium supply — Value
Unit
mg/cap/d
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
179 places, 2,425 data points, 2010–2023
Last refreshed

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.