Hungary vs Mongolia: Rye and products — Food supply
Rye and products — Food supply over time
- Hungary
- Mongolia
How they compare
Hungary currently reports 13,514 million Kcal against 10,982 million Kcal in Mongolia, a difference of 2,532 million Kcal.
That makes Hungary's figure about 1.2 times Mongolia's.
Across all 11 years both countries report, Hungary has been ahead every year.
Hungary ranks 30th and Mongolia ranks 31st of 145 countries.
Hungary has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Hungary | Mongolia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 24,947 million Kcal | 2,298 million Kcal | 22,649 million Kcal | Hungary |
| 2020s | 13,985 million Kcal | 5,491 million Kcal | 8,494 million Kcal | Hungary |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher rye and products — food supply, Hungary or Mongolia?
- Hungary, at 13,514 million Kcal against 10,982 million Kcal in Mongolia as of 2023.
- What is the difference in rye and products — food supply between Hungary and Mongolia?
- 2,532 million Kcal, with Hungary ahead.
- How many years of comparable data are there for Hungary and Mongolia?
- 11 years are reported by both, from 2010 to 2021.
- How do Hungary and Mongolia rank globally for rye and products — food supply?
- Hungary ranks 30th and Mongolia ranks 31st 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.