Vegetables — Protein supply quantity in Iran (Islamic Republic of)
Iran (Islamic Republic of): Vegetables — Protein supply quantity was 107,974 t in 2023. ▼ Falling
Vegetables — Protein supply quantity in Iran (Islamic Republic of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, vegetables — protein supply quantity in Iran (Islamic Republic of) stood at 107,974 t.
The figure is up 37.2% on the previous year and down 33.3% over ten years.
Over the whole period, vegetables — protein supply quantity in Iran (Islamic Republic of) peaked at 162,000 t in 2013 and was at its lowest, 78,675 t, in 2022.
That places Iran (Islamic Republic of) 19th out of 39 regions with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 138,591 t | 106,581 t | 162,000 t | 10 |
| 2020s | 100,443 t | 78,675 t | 121,766 t | 4 |
Countries ranked near Iran (Islamic Republic of)
More agriculture & rural data for Iran (Islamic Republic of)
- Meat of pig with the bone, fresh or chilled — Producing 0 An (2006)
- Edible offal of pigs, fresh, chilled or frozen — Production 0 t (1990)
- Edible offal of pigs, fresh, chilled or frozen — Producing 0 An (2006)
- Swine / pigs — Stocks 0 An (1992)
- Tomatoes — Area harvested 68,517 ha (2024)
- Tomatoes — Yield 47,156 kg/ha (2024)
- Fat of pigs — Production 0 t (1990)
- Tomatoes — Production 3.23 million t (2024)
- Meat of pig with the bone, fresh or chilled — Production 0 t (2006)
- Unmanufactured tobacco — Production 20,948 t (2024)
Frequently asked questions
- What is vegetables — protein supply quantity in Iran (Islamic Republic of)?
- Vegetables — protein supply quantity in Iran (Islamic Republic of) was 107,974 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — protein supply quantity recorded in Iran (Islamic Republic of)?
- The highest recorded value was 162,000 t in 2013.
- What is the lowest vegetables — protein supply quantity recorded in Iran (Islamic Republic of)?
- The lowest recorded value was 78,675 t in 2022.
- How does Iran (Islamic Republic of) rank for vegetables — protein supply quantity?
- Iran (Islamic Republic of) ranks 19th out of 39 regions with data for 2023.
- Is vegetables — protein supply quantity rising or falling in Iran (Islamic Republic of)?
- Over the last ten years it is down 33.3%. The long-run trend across the full record is falling.
- Where does this Iran (Islamic Republic of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — Protein supply quantity (t). 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.