Vegetables — Fat supply quantity in Mauritania

Mauritania: Vegetables — Fat supply quantity was 356.37 t in 2023. ▲ Rising

Latest (2023)
356.37 t
Change on year
down 4.1%
World rank
131st
of 182 countries
All-time high
487.07 t
in 2018
All-time low
135.26 t
in 2010
Years of data
14
2010–2023

Vegetables — Fat supply quantity in Mauritania, 2010–2023

1002003004005002010201620232010: 135.3 t2011: 152 t2012: 192.3 t2013: 264.7 t2014: 270.6 t2015: 246.1 t2016: 298.3 t2017: 342.8 t2018: 487.1 t2019: 394.5 t2020: 482.7 t2021: 397.1 t2022: 371.7 t2023: 356.4 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for vegetables — fat supply quantity in Mauritania is 356.37 t, measured in 2023.

That represents a change of down 4.1% on the previous year and up 34.6% over ten years.

Over the whole period, vegetables — fat supply quantity in Mauritania peaked at 487.07 t in 2018 and was at its lowest, 135.26 t, in 2010.

That places Mauritania 131st out of 182 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 278.37 t 135.26 t 487.07 t 10
2020s 401.98 t 356.37 t 482.71 t 4

Countries ranked near Mauritania

  1. 128 Guyana 426.34 t compare
  2. 129 Slovenia 426.22 t compare
  3. 130 Costa Rica 394.84 t compare
  4. 132 Panama 336.42 t compare
  5. 133 Bahrain 326.12 t compare
  6. 134 Latvia 291.49 t compare

See the full ranking of 213 places →

More agriculture & rural data for Mauritania

All data for Mauritania →

Frequently asked questions

What is vegetables — fat supply quantity in Mauritania?
Vegetables — fat supply quantity in Mauritania was 356.37 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — fat supply quantity recorded in Mauritania?
The highest recorded value was 487.07 t in 2018.
What is the lowest vegetables — fat supply quantity recorded in Mauritania?
The lowest recorded value was 135.26 t in 2010.
How does Mauritania rank for vegetables — fat supply quantity?
Mauritania ranks 131st out of 182 countries with data for 2023.
Is vegetables — fat supply quantity rising or falling in Mauritania?
Over the last ten years it is up 34.6%. The long-run trend across the full record is rising.
Where does this Mauritania data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — Fat supply quantity (t). 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

Indicator
Vegetables — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.