Vegetables — Protein supply quantity in Mongolia

Mongolia: Vegetables — Protein supply quantity was 3,888 t in 2023. ▲ Rising

Latest (2023)
3,888 t
Change on year
up 30.1%
World rank
122nd
of 182 countries
All-time high
3,888 t
in 2023
All-time low
1,403 t
in 2010
Years of data
14
2010–2023

Vegetables — Protein supply quantity in Mongolia, 2010–2023

01.0k2.0k3.0k4.0k2010201620232010: 1.4k t2011: 1.7k t2012: 1.9k t2013: 1.8k t2014: 2.0k t2015: 1.6k t2016: 2.0k t2017: 2.2k t2018: 2.6k t2019: 2.6k t2020: 2.7k t2021: 2.8k t2022: 3.0k t2023: 3.9k t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Mongolia recorded 3,888 t for vegetables — protein supply quantity in 2023. That is the highest value across all 14 years on record.

The figure is up 30.1% on the previous year and up 115.3% over ten years.

Over the whole period, vegetables — protein supply quantity in Mongolia peaked at 3,888 t in 2023 and was at its lowest, 1,403 t, in 2010.

Mongolia ranks 122nd 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

DecadeAverage LowestHighest Years
2010s 1,979 t 1,403 t 2,570 t 10
2020s 3,103 t 2,711 t 3,888 t 4

Countries ranked near Mongolia

  1. 119 Paraguay 4,054 t compare
  2. 120 Republic of Moldova 4,033 t compare
  3. 121 Haiti 3,971 t compare
  4. 123 Uruguay 3,123 t compare
  5. 124 Nicaragua 3,120 t compare
  6. 125 Lithuania 3,058 t compare

See the full ranking of 213 places →

More agriculture & rural data for Mongolia

All data for Mongolia →

Frequently asked questions

What is vegetables — protein supply quantity in Mongolia?
Vegetables — protein supply quantity in Mongolia was 3,888 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — protein supply quantity recorded in Mongolia?
The highest recorded value was 3,888 t in 2023.
What is the lowest vegetables — protein supply quantity recorded in Mongolia?
The lowest recorded value was 1,403 t in 2010.
How does Mongolia rank for vegetables — protein supply quantity?
Mongolia ranks 122nd out of 182 countries with data for 2023.
Is vegetables — protein supply quantity rising or falling in Mongolia?
Over the last ten years it is up 115.3%. The long-run trend across the full record is rising.
Where does this Mongolia 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

Indicator
Vegetables — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.