Freshwater Fish — Food supply in Nicaragua
Nicaragua: Freshwater Fish — Food supply was 1,465 million Kcal in 2023. ▲ Rising
Freshwater Fish — Food supply in Nicaragua, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for freshwater fish — food supply in Nicaragua is 1,465 million Kcal, measured in 2023.
Compared with earlier readings it is up 69.0% over ten years.
Over the whole period, freshwater fish — food supply in Nicaragua peaked at 1,517 million Kcal in 2016 and was at its lowest, 597.58 million Kcal, in 2012.
Nicaragua ranks 127th of 164 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 | 1,072 million Kcal | 597.58 million Kcal | 1,517 million Kcal | 10 |
| 2020s | 1,449 million Kcal | 1,403 million Kcal | 1,465 million Kcal | 4 |
Countries ranked near Nicaragua
More environment data for Nicaragua
- Historical exposure to drought — Land soil moisture anomaly 3.64 Percentage change (2025)
- Historical exposure to drought — Cropland soil moisture anomaly 4.53 Percentage change (2025)
- Standard Deviation, annual growth rate 0 % change on previous year (2024)
- Standard Deviation 0.243 °C (2024)
- Temperature change 1.89 °C (2024)
- Other paper and paperboard, not elsewhere specified — Import -40.43 % change on previous year (2023)
- Other paper and paperboard, not elsewhere specified — Import 0 t per person (2023)
- Exposure to drought — Land soil moisture anomaly 1.27 Percentage change (2024)
- Exposure to drought — Cropland soil moisture anomaly 0.9954 Percentage change (2024)
- Other paper and paperboard, not elsewhere specified — Import value -3.88 % change on previous year (2023)
Frequently asked questions
- What is freshwater fish — food supply in Nicaragua?
- Freshwater fish — food supply in Nicaragua was 1,465 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — food supply recorded in Nicaragua?
- The highest recorded value was 1,517 million Kcal in 2016.
- What is the lowest freshwater fish — food supply recorded in Nicaragua?
- The lowest recorded value was 597.58 million Kcal in 2012.
- How does Nicaragua rank for freshwater fish — food supply?
- Nicaragua ranks 127th out of 164 countries with data for 2023.
- Is freshwater fish — food supply rising or falling in Nicaragua?
- Over the last ten years it is up 69.0%. The long-run trend across the full record is rising.
- Where does this Nicaragua data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — 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.