Vegetables, other — Food supply in World
World: Vegetables, other — Food supply was 246.40 million million Kcal in 2023. ▲ Rising
Vegetables, other — Food supply in World, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
World recorded 246.40 million million Kcal for vegetables, other — food supply in 2023. That is the highest value across all 14 years on record.
That represents a change of up 1.5% on the previous year and up 21.3% over ten years.
Over the whole period, vegetables, other — food supply in World peaked at 246.40 million million Kcal in 2023 and was at its lowest, 189.15 million million Kcal, in 2010.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 211.44 million million Kcal | 189.15 million million Kcal | 236.34 million million Kcal | 10 |
| 2020s | 241.15 million million Kcal | 235.35 million million Kcal | 246.40 million million Kcal | 4 |
Countries ranked near World
- 1 China (People’s Republic of) 142.60 million million Kcal compare
- 2 China, mainland 141.26 million million Kcal compare
- 3 India 26.34 million million Kcal compare
- 4 Indonesia 3.39 million million Kcal compare
More agriculture & rural data for World
- Agricultural raw materials exports 1.2% (2024)
- Agricultural raw materials imports 1.2% (2024)
- Rural population 42.2% (2025)
- Rural population growth 0.3% (2025)
- Rural population 3.46 billion (2025)
- Agriculture, forestry, and fishing, value added 4.0% (2025)
- Agriculture, forestry, and fishing, value added 4.75 trillion current US$ (2025)
- Bananas — Production 139.41 million t (2024)
- Bananas — Area harvested 5.88 million ha (2024)
- Unmanufactured tobacco — Production 6.05 million t (2024)
Frequently asked questions
- What is vegetables, other — food supply in World?
- Vegetables, other — food supply in World was 246.40 million million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — food supply recorded in World?
- The highest recorded value was 246.40 million million Kcal in 2023.
- What is the lowest vegetables, other — food supply recorded in World?
- The lowest recorded value was 189.15 million million Kcal in 2010.
- How does World rank for vegetables, other — food supply?
- World ranks 1st out of 10 groups with data for 2023.
- Is vegetables, other — food supply rising or falling in World?
- Over the last ten years it is up 21.3%. The long-run trend across the full record is rising.
- Where does this World 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.