Argentina vs Italy: Eggs — Food supply
Eggs — Food supply over time
- Argentina
- Italy
How they compare
Argentina currently reports 1.07 million million Kcal against 999,762 million Kcal in Italy, a difference of 72,448 million Kcal.
That makes Argentina's figure about 1.1 times Italy's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Italy ahead.
Argentina ranks 12th and Italy ranks 13th of 164 countries.
Across the 2 decades both report, Argentina averaged higher in 1 and Italy in 1.
Head to head by decade
| Decade | Argentina | Italy | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 743,102 million Kcal | 914,046 million Kcal | 170,944 million Kcal | Italy |
| 2020s | 1.02 million million Kcal | 948,885 million Kcal | 71,478 million Kcal | Argentina |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher eggs — food supply, Argentina or Italy?
- Argentina, at 1.07 million million Kcal against 999,762 million Kcal in Italy as of 2023.
- What is the difference in eggs — food supply between Argentina and Italy?
- 72,448 million Kcal, with Argentina ahead.
- How many years of comparable data are there for Argentina and Italy?
- 14 years are reported by both, from 2010 to 2023.
- How do Argentina and Italy rank globally for eggs — food supply?
- Argentina ranks 12th and Italy ranks 13th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Eggs — 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.