Sweden vs Turkey: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- Sweden
- Turkey
How they compare
Turkey currently reports 576.75 kcal/cap/d against 571.07 kcal/cap/d in Sweden, a difference of 5.68 kcal/cap/d.
Across all 14 years both countries report, Turkey has been ahead every year.
Sweden ranks 17th and Turkey ranks 14th of 194 countries.
Turkey has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Sweden | Turkey | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 407.64 kcal/cap/d | 561.59 kcal/cap/d | 153.95 kcal/cap/d | Turkey |
| 2020s | 500 kcal/cap/d | 569.11 kcal/cap/d | 69.11 kcal/cap/d | Turkey |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, Sweden or Turkey?
- Turkey, at 576.75 kcal/cap/d against 571.07 kcal/cap/d in Sweden as of 2023.
- What is the difference in vegetable oils — food supply between Sweden and Turkey?
- 5.68 kcal/cap/d, with Turkey ahead.
- How many years of comparable data are there for Sweden and Turkey?
- 14 years are reported by both, from 2010 to 2023.
- How do Sweden and Turkey rank globally for vegetable oils — food supply?
- Sweden ranks 17th and Turkey ranks 14th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetable Oils — Food supply (kcal/capita/day). 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.