Hungary vs Israel: Eggs — Food supply
Eggs — Food supply over time
- Hungary
- Israel
How they compare
Hungary currently reports 176,411 million Kcal against 147,336 million Kcal in Israel, a difference of 29,075 million Kcal.
That makes Hungary's figure about 1.2 times Israel's.
Across all 14 years both countries report, Hungary has been ahead every year.
Hungary ranks 46th and Israel ranks 49th of 164 countries.
Hungary has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Hungary | Israel | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 168,489 million Kcal | 113,301 million Kcal | 55,188 million Kcal | Hungary |
| 2020s | 174,717 million Kcal | 139,193 million Kcal | 35,524 million Kcal | Hungary |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher eggs — food supply, Hungary or Israel?
- Hungary, at 176,411 million Kcal against 147,336 million Kcal in Israel as of 2023.
- What is the difference in eggs — food supply between Hungary and Israel?
- 29,075 million Kcal, with Hungary ahead.
- How many years of comparable data are there for Hungary and Israel?
- 14 years are reported by both, from 2010 to 2023.
- How do Hungary and Israel rank globally for eggs — food supply?
- Hungary ranks 46th and Israel ranks 49th 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.