Vegetables — Food supply in Afghanistan
Afghanistan: Vegetables — Food supply was 635,675 million Kcal in 2023. ▲ Rising
Vegetables — Food supply in Afghanistan, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Afghanistan recorded 635,675 million Kcal for vegetables — food supply in 2023.
That represents a change of up 3.5% on the previous year and up 107.0% over ten years.
Over the whole period, vegetables — food supply in Afghanistan peaked at 787,498 million Kcal in 2020 and was at its lowest, 307,091 million Kcal, in 2013.
Afghanistan ranks 45th of 164 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 435,313 million Kcal | 307,091 million Kcal | 668,458 million Kcal | 10 |
| 2020s | 671,327 million Kcal | 614,133 million Kcal | 787,498 million Kcal | 4 |
Countries ranked near Afghanistan
More agriculture & rural data for Afghanistan
- Agriculture, forestry, and fishing, value added (current US$), annual 2.31 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.3429 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 142.96 current US$ per person (2024)
- Rural population, annual growth rate 2.47 % change on previous year (2025)
- Rural population, per unit of GDP 0.0018 units per US$ of GDP (2024)
- Rural population, per capita 0.7406 units per person (2025)
- Agriculture share gdp 34.29 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 34.29 (2024)
- Agricultural raw materials exports 21.0% (2019)
- Agricultural raw materials imports 1.8% (2019)
Frequently asked questions
- What is vegetables — food supply in Afghanistan?
- Vegetables — food supply in Afghanistan was 635,675 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — food supply recorded in Afghanistan?
- The highest recorded value was 787,498 million Kcal in 2020.
- What is the lowest vegetables — food supply recorded in Afghanistan?
- The lowest recorded value was 307,091 million Kcal in 2013.
- How does Afghanistan rank for vegetables — food supply?
- Afghanistan ranks 45th out of 164 countries with data for 2023.
- Is vegetables — food supply rising or falling in Afghanistan?
- Over the last ten years it is up 107.0%. The long-run trend across the full record is rising.
- Where does this Afghanistan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — Food supply (kcal). 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.