Beans — Protein supply quantity in Denmark

Denmark: Beans — Protein supply quantity was 143.42 t in 2023. ▲ Rising

Latest (2023)
143.42 t
Change on year
down 35.4%
World rank
127th
of 181 countries
All-time high
222.01 t
in 2022
All-time low
143.42 t
in 2023
Years of data
14
2010–2023

Beans — Protein supply quantity in Denmark, 2010–2023

0501001502002010201620232010: 160.7 t2011: 157.7 t2012: 158.5 t2013: 159.3 t2014: 160.1 t2015: 160.7 t2016: 161.4 t2017: 162 t2018: 159.3 t2019: 162.6 t2020: 192 t2021: 211.1 t2022: 222 t2023: 143.4 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for beans — protein supply quantity in Denmark is 143.42 t, measured in 2023. That is the lowest value across all 14 years on record.

The figure is down 35.4% on the previous year and down 10.0% over ten years.

Over the whole period, beans — protein supply quantity in Denmark peaked at 222.01 t in 2022 and was at its lowest, 143.42 t, in 2023.

That places Denmark 127th out of 181 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 160.22 t 157.74 t 162.61 t 10
2020s 192.13 t 143.42 t 222.01 t 4

Countries ranked near Denmark

  1. 124 Slovakia 172.18 t compare
  2. 125 Trinidad and Tobago 161.34 t compare
  3. 126 Sao Tome and Principe 159.54 t compare
  4. 128 Nigeria 137.36 t compare
  5. 129 Norway 115.74 t compare
  6. 130 Bhutan 114.61 t compare

See the full ranking of 212 places →

More agriculture & rural data for Denmark

All data for Denmark →

Frequently asked questions

What is beans — protein supply quantity in Denmark?
Beans — protein supply quantity in Denmark was 143.42 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest beans — protein supply quantity recorded in Denmark?
The highest recorded value was 222.01 t in 2022.
What is the lowest beans — protein supply quantity recorded in Denmark?
The lowest recorded value was 143.42 t in 2023.
How does Denmark rank for beans — protein supply quantity?
Denmark ranks 127th out of 181 countries with data for 2023.
Is beans — protein supply quantity rising or falling in Denmark?
Over the last ten years it is down 10.0%. The long-run trend across the full record is rising.
Where does this Denmark data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Beans — Protein supply quantity (t). Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Beans — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,853 data points, 2010–2023
Last refreshed

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.