Vegetables — Food supply in Kuwait
Kuwait: Vegetables — Food supply was 171,420 million Kcal in 2023. ▲ Rising
Vegetables — Food supply in Kuwait, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, vegetables — food supply in Kuwait stood at 171,420 million Kcal.
Compared with earlier readings it is down 0.2% on the previous year and down 26.5% over ten years.
Over the whole period, vegetables — food supply in Kuwait peaked at 253,094 million Kcal in 2019 and was at its lowest, 121,328 million Kcal, in 2012.
Kuwait ranks 98th of 182 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 | 184,484 million Kcal | 121,328 million Kcal | 253,094 million Kcal | 10 |
| 2020s | 191,348 million Kcal | 171,420 million Kcal | 229,642 million Kcal | 4 |
Countries ranked near Kuwait
- 95 Serbia 187,025 million Kcal compare
- 96 Papua New Guinea 180,642 million Kcal compare
- 97 Democratic Republic of the Congo 174,132 million Kcal compare
- 99 Bulgaria 171,311 million Kcal compare
- 100 New Zealand 170,211 million Kcal compare
- 101 Bolivia (Plurinational State of) 166,582 million Kcal compare
More agriculture & rural data for Kuwait
- 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)
- Rural population 0.0% (2025)
- Rural population growth -146.8% (2004)
- Rural population 0 (2025)
- Agriculture, forestry, and fishing, value added 0.5% (2025)
- Agriculture, forestry, and fishing, value added 834.02 million current US$ (2025)
- Bananas — Production 0 t (1992)
Frequently asked questions
- What is vegetables — food supply in Kuwait?
- Vegetables — food supply in Kuwait was 171,420 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — food supply recorded in Kuwait?
- The highest recorded value was 253,094 million Kcal in 2019.
- What is the lowest vegetables — food supply recorded in Kuwait?
- The lowest recorded value was 121,328 million Kcal in 2012.
- How does Kuwait rank for vegetables — food supply?
- Kuwait ranks 98th out of 182 countries with data for 2023.
- Is vegetables — food supply rising or falling in Kuwait?
- Over the last ten years it is down 26.5%. The long-run trend across the full record is rising.
- Where does this Kuwait 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.