Denmark vs Zimbabwe: Fats, Animals, Raw — Food supply
Fats, Animals, Raw — Food supply over time
- Denmark
- Zimbabwe
How they compare
Zimbabwe currently reports 197,819 million Kcal against 192,556 million Kcal in Denmark, a difference of 5,263 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Denmark ahead.
Denmark ranks 49th and Zimbabwe ranks 47th of 164 countries.
Denmark has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Denmark | Zimbabwe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 359,794 million Kcal | 99,790 million Kcal | 260,004 million Kcal | Denmark |
| 2020s | 258,140 million Kcal | 178,166 million Kcal | 79,974 million Kcal | Denmark |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fats, animals, raw — food supply, Denmark or Zimbabwe?
- Zimbabwe, at 197,819 million Kcal against 192,556 million Kcal in Denmark as of 2023.
- What is the difference in fats, animals, raw — food supply between Denmark and Zimbabwe?
- 5,263 million Kcal, with Zimbabwe ahead.
- How many years of comparable data are there for Denmark and Zimbabwe?
- 14 years are reported by both, from 2010 to 2023.
- How do Denmark and Zimbabwe rank globally for fats, animals, raw — food supply?
- Denmark ranks 49th and Zimbabwe ranks 47th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fats, Animals, Raw — 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.