Hungary vs Indonesia: Cream — Food supply
Cream — Food supply over time
- Hungary
- Indonesia
How they compare
Indonesia currently reports 33,344 million Kcal against 19,029 million Kcal in Hungary, a difference of 14,315 million Kcal.
That makes Indonesia's figure about 1.8 times Hungary's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Hungary ahead.
Hungary ranks 35th and Indonesia ranks 32nd of 155 countries.
Across the 2 decades both report, Hungary averaged higher in 1 and Indonesia in 1.
Head to head by decade
| Decade | Hungary | Indonesia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 168,643 million Kcal | 35,918 million Kcal | 132,725 million Kcal | Hungary |
| 2020s | 28,335 million Kcal | 34,350 million Kcal | 6,016 million Kcal | Indonesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — food supply, Hungary or Indonesia?
- Indonesia, at 33,344 million Kcal against 19,029 million Kcal in Hungary as of 2023.
- What is the difference in cream — food supply between Hungary and Indonesia?
- 14,315 million Kcal, with Indonesia ahead.
- How many years of comparable data are there for Hungary and Indonesia?
- 14 years are reported by both, from 2010 to 2023.
- How do Hungary and Indonesia rank globally for cream — food supply?
- Hungary ranks 35th and Indonesia ranks 32nd of 155 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cream — Food supply (kcal). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.