Vegetables — Food supply in Paraguay
Paraguay: Vegetables — Food supply was 97,430 million Kcal in 2023. ▲ Rising
Vegetables — Food supply in Paraguay, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for vegetables — food supply in Paraguay is 97,430 million Kcal, measured in 2023.
Compared with earlier readings it is down 9.6% on the previous year and up 24.7% over ten years.
Over the whole period, vegetables — food supply in Paraguay peaked at 113,618 million Kcal in 2020 and was at its lowest, 75,733 million Kcal, in 2012.
That places Paraguay 105th out of 164 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 85,568 million Kcal | 75,733 million Kcal | 96,694 million Kcal | 10 |
| 2020s | 106,773 million Kcal | 97,430 million Kcal | 113,618 million Kcal | 4 |
Countries ranked near Paraguay
More agriculture & rural data for Paraguay
- Agriculture, forestry, and fishing, value added (current US$), annual 14.01 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1164 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 817.98 current US$ per person (2025)
- Rural population, annual growth rate -0.5603 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2961 units per person (2025)
- Agriculture share gdp 11.64 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 11.64 (2025)
- Agricultural raw materials exports 1.6% (2025)
- Agricultural raw materials imports 0.8% (2025)
Frequently asked questions
- What is vegetables — food supply in Paraguay?
- Vegetables — food supply in Paraguay was 97,430 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — food supply recorded in Paraguay?
- The highest recorded value was 113,618 million Kcal in 2020.
- What is the lowest vegetables — food supply recorded in Paraguay?
- The lowest recorded value was 75,733 million Kcal in 2012.
- How does Paraguay rank for vegetables — food supply?
- Paraguay ranks 105th out of 164 countries with data for 2023.
- Is vegetables — food supply rising or falling in Paraguay?
- Over the last ten years it is up 24.7%. The long-run trend across the full record is rising.
- Where does this Paraguay 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.