Denmark vs Switzerland: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Denmark
- Switzerland
How they compare
Denmark currently reports 258,995 million Kcal against 256,715 million Kcal in Switzerland, a difference of 2,280 million Kcal.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Switzerland ahead.
Denmark ranks 81st and Switzerland ranks 83rd of 164 countries.
Denmark has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Denmark | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 228,664 million Kcal | 227,033 million Kcal | 1,630 million Kcal | Denmark |
| 2020s | 258,748 million Kcal | 251,464 million Kcal | 7,283 million Kcal | Denmark |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Denmark or Switzerland?
- Denmark, at 258,995 million Kcal against 256,715 million Kcal in Switzerland as of 2023.
- What is the difference in starchy roots — food supply between Denmark and Switzerland?
- 2,280 million Kcal, with Denmark ahead.
- How many years of comparable data are there for Denmark and Switzerland?
- 14 years are reported by both, from 2010 to 2023.
- How do Denmark and Switzerland rank globally for starchy roots — food supply?
- Denmark ranks 81st and Switzerland ranks 83rd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — 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.