Vegetal Products — Protein supply quantity in Marshall Islands
Marshall Islands: Vegetal Products — Protein supply quantity was 44.15 g/cap/d in 2023. ▬ Flat
Vegetal Products — Protein supply quantity in Marshall Islands, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Marshall Islands recorded 44.15 g/cap/d for vegetal products — protein supply quantity in 2023. That is the lowest value across all 5 years on record.
The figure is down 2.2% on the previous year and down 1.6% over five years.
That places Marshall Islands 80th out of 164 countries with data for 2023, putting it in the middle of the range.
Vegetal Products — Protein supply quantity in Marshall Islands, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2019 | 44.89 g/cap/d | — |
| 2020 | 44.6 g/cap/d | -0.6% |
| 2021 | 44.88 g/cap/d | +0.6% |
| 2022 | 45.13 g/cap/d | +0.6% |
| 2023 | 44.15 g/cap/d | -2.2% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 44.89 g/cap/d | 44.89 g/cap/d | 44.89 g/cap/d | 1 |
| 2020s | 44.69 g/cap/d | 44.15 g/cap/d | 45.13 g/cap/d | 4 |
Countries ranked near Marshall Islands
More agriculture & rural data for Marshall Islands
- Rural population, annual growth rate -5.06 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 1,513 current US$ per person (2024)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2089 units per person (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1994 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), annual 13.74 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added 56.82 million current US$ (2024)
- Rural population 7,581 (2025)
- Rural population growth -5.2% (2025)
- Agriculture as a share of GDP vs. GDP per capita 19.9% (2024)
Frequently asked questions
- What is vegetal products — protein supply quantity in Marshall Islands?
- Vegetal products — protein supply quantity in Marshall Islands was 44.15 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetal products — protein supply quantity recorded in Marshall Islands?
- The highest recorded value was 45.13 g/cap/d in 2022.
- What is the lowest vegetal products — protein supply quantity recorded in Marshall Islands?
- The lowest recorded value was 44.15 g/cap/d in 2023.
- How does Marshall Islands rank for vegetal products — protein supply quantity?
- Marshall Islands ranks 80th out of 164 countries with data for 2023.
- Where does this Marshall Islands data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetal Products — Protein supply quantity (g/capita/day). Statizoid updates them automatically from the source API.
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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.