Denmark vs Latvia: Rye and products — Food supply
Rye and products — Food supply over time
- Denmark
- Latvia
How they compare
Denmark currently reports 218,140 million Kcal against 115,156 million Kcal in Latvia, a difference of 102,984 million Kcal.
That makes Denmark's figure about 1.9 times Latvia's.
Across all 14 years both countries report, Denmark has been ahead every year.
Denmark ranks 12th and Latvia ranks 15th of 145 countries.
Denmark has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Denmark | Latvia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 243,236 million Kcal | 112,034 million Kcal | 131,202 million Kcal | Denmark |
| 2020s | 222,127 million Kcal | 96,051 million Kcal | 126,076 million Kcal | Denmark |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher rye and products — food supply, Denmark or Latvia?
- Denmark, at 218,140 million Kcal against 115,156 million Kcal in Latvia as of 2023.
- What is the difference in rye and products — food supply between Denmark and Latvia?
- 102,984 million Kcal, with Denmark ahead.
- How many years of comparable data are there for Denmark and Latvia?
- 14 years are reported by both, from 2010 to 2023.
- How do Denmark and Latvia rank globally for rye and products — food supply?
- Denmark ranks 12th and Latvia ranks 15th of 145 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Rye and products — 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.