Vegetables, other — Food supply in Lesotho
Lesotho: Vegetables, other — Food supply was 13,472 million Kcal in 2023. ▲ Rising
Vegetables, other — Food supply in Lesotho, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for vegetables, other — food supply in Lesotho is 13,472 million Kcal, measured in 2023.
Compared with earlier readings it is down 0.3% on the previous year and up 39.4% over ten years.
Over the whole period, vegetables, other — food supply in Lesotho peaked at 14,385 million Kcal in 2021 and was at its lowest, 9,663 million Kcal, in 2013.
Lesotho ranks 147th of 182 countries on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 12,181 million Kcal | 9,663 million Kcal | 14,374 million Kcal | 10 |
| 2020s | 13,861 million Kcal | 13,472 million Kcal | 14,385 million Kcal | 4 |
Countries ranked near Lesotho
- 144 Congo 14,882 million Kcal compare
- 145 Luxembourg 13,761 million Kcal compare
- 146 Montenegro 13,690 million Kcal compare
- 149 Bahamas 12,289 million Kcal compare
- 150 Namibia 12,243 million Kcal compare
More agriculture & rural data for Lesotho
- Agriculture share gdp 6.49 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 6.49 (2025)
- Agricultural raw materials exports 5.1% (2024)
- Agricultural raw materials imports 2.0% (2024)
- Rural population 55.3% (2025)
- Rural population growth -0.7% (2025)
- Rural population 1.31 million (2025)
- Agriculture, forestry, and fishing, value added 6.5% (2025)
- Agriculture, forestry, and fishing, value added 166.92 million current US$ (2025)
- Swine / pigs — Stocks 35,490 An (2024)
Frequently asked questions
- What is vegetables, other — food supply in Lesotho?
- Vegetables, other — food supply in Lesotho was 13,472 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — food supply recorded in Lesotho?
- The highest recorded value was 14,385 million Kcal in 2021.
- What is the lowest vegetables, other — food supply recorded in Lesotho?
- The lowest recorded value was 9,663 million Kcal in 2013.
- How does Lesotho rank for vegetables, other — food supply?
- Lesotho ranks 147th out of 182 countries with data for 2023.
- Is vegetables, other — food supply rising or falling in Lesotho?
- Over the last ten years it is up 39.4%. The long-run trend across the full record is rising.
- Where does this Lesotho data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — 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.