Vegetables — Food supply in Marshall Islands
Marshall Islands: Vegetables — Food supply was 34.98 kcal/cap/d in 2023. ▲ Rising
Vegetables — Food supply in Marshall Islands, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for vegetables — food supply in Marshall Islands is 34.98 kcal/cap/d, measured in 2023. That is the highest value across all 5 years on record.
The figure is up 16.9% on the previous year and up 88.6% over five years.
That places Marshall Islands 131st out of 164 countries with data for 2023, putting it in the bottom quarter.
Vegetables — Food supply in Marshall Islands, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2019 | 18.55 kcal/cap/d | — |
| 2020 | 30.98 kcal/cap/d | +67.0% |
| 2021 | 25.61 kcal/cap/d | -17.3% |
| 2022 | 29.93 kcal/cap/d | +16.9% |
| 2023 | 34.98 kcal/cap/d | +16.9% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 18.55 kcal/cap/d | 18.55 kcal/cap/d | 18.55 kcal/cap/d | 1 |
| 2020s | 30.38 kcal/cap/d | 25.61 kcal/cap/d | 34.98 kcal/cap/d | 4 |
Countries ranked near Marshall Islands
- 128 Costa Rica 37.03 kcal/cap/d compare
- 129 Saint Vincent and the Grenadines 36.87 kcal/cap/d compare
- 130 Thailand 35.76 kcal/cap/d compare
- 132 Mauritania 33.02 kcal/cap/d compare
- 133 South Africa 32.45 kcal/cap/d compare
- 134 Kiribati 31.44 kcal/cap/d compare
More agriculture & rural data for Marshall Islands
- Agriculture, forestry, and fishing, value added (current US$), annual 13.74 % change on previous year (2024)
- Rural population, per capita 0.2089 units per person (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1994 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 1,513 current US$ per person (2024)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, annual growth rate -5.06 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added 56.82 million current US$ (2024)
- Rural population 7,581 (2025)
- Rural population growth -5.2% (2025)
- Agriculture as a share of GDP vs. GDP per capita 19.9% (2024)
Frequently asked questions
- What is vegetables — food supply in Marshall Islands?
- Vegetables — food supply in Marshall Islands was 34.98 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — food supply recorded in Marshall Islands?
- The highest recorded value was 34.98 kcal/cap/d in 2023.
- What is the lowest vegetables — food supply recorded in Marshall Islands?
- The lowest recorded value was 18.55 kcal/cap/d in 2019.
- How does Marshall Islands rank for vegetables — food supply?
- Marshall Islands ranks 131st out of 164 countries with data for 2023.
- Where does this Marshall Islands data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.