Denmark vs Sri Lanka: Offals, Edible — Food supply
Offals, Edible — Food supply over time
- Denmark
- Sri Lanka
How they compare
Sri Lanka currently reports 6,687 million Kcal against 4,288 million Kcal in Denmark, a difference of 2,399 million Kcal.
That makes Sri Lanka's figure about 1.6 times Denmark's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Denmark ahead.
Denmark ranks 126th and Sri Lanka ranks 123rd of 164 countries.
Across the 2 decades both report, Denmark averaged higher in 1 and Sri Lanka in 1.
Head to head by decade
| Decade | Denmark | Sri Lanka | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 43,422 million Kcal | 6,169 million Kcal | 37,252 million Kcal | Denmark |
| 2020s | 2,802 million Kcal | 6,877 million Kcal | 4,075 million Kcal | Sri Lanka |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher offals, edible — food supply, Denmark or Sri Lanka?
- Sri Lanka, at 6,687 million Kcal against 4,288 million Kcal in Denmark as of 2023.
- What is the difference in offals, edible — food supply between Denmark and Sri Lanka?
- 2,399 million Kcal, with Sri Lanka ahead.
- How many years of comparable data are there for Denmark and Sri Lanka?
- 14 years are reported by both, from 2010 to 2023.
- How do Denmark and Sri Lanka rank globally for offals, edible — food supply?
- Denmark ranks 126th and Sri Lanka ranks 123rd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Offals, Edible — 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.