Eggs — Food supply in Israel
Israel: Eggs — Food supply was 43.61 kcal/cap/d in 2023. ▲ Rising
Eggs — Food supply in Israel, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Israel recorded 43.61 kcal/cap/d for eggs — food supply in 2023.
Compared with earlier readings it is up 1.8% on the previous year and up 19.7% over ten years.
Over the whole period, eggs — food supply in Israel peaked at 47.63 kcal/cap/d in 2018 and was at its lowest, 32.53 kcal/cap/d, in 2010.
Israel ranks 46th of 164 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Eggs — Food supply in Israel, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 32.53 kcal/cap/d | — |
| 2011 | 36.5 kcal/cap/d | +12.2% |
| 2012 | 35.56 kcal/cap/d | -2.6% |
| 2013 | 36.42 kcal/cap/d | +2.4% |
| 2014 | 38.74 kcal/cap/d | +6.4% |
| 2015 | 40.26 kcal/cap/d | +3.9% |
| 2016 | 40.3 kcal/cap/d | +0.1% |
| 2017 | 40.53 kcal/cap/d | +0.6% |
| 2018 | 47.63 kcal/cap/d | +17.5% |
| 2019 | 38.66 kcal/cap/d | -18.8% |
| 2020 | 40.17 kcal/cap/d | +3.9% |
| 2021 | 42.31 kcal/cap/d | +5.3% |
| 2022 | 42.83 kcal/cap/d | +1.2% |
| 2023 | 43.61 kcal/cap/d | +1.8% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 38.71 kcal/cap/d | 32.53 kcal/cap/d | 47.63 kcal/cap/d | 10 |
| 2020s | 42.23 kcal/cap/d | 40.17 kcal/cap/d | 43.61 kcal/cap/d | 4 |
Countries ranked near Israel
More agriculture & rural data for Israel
- Agriculture, forestry, and fishing, value added (current US$), annual -2.5 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0129 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 696.75 current US$ per person (2024)
- Rural population, annual growth rate 0.7021 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.0842 units per person (2025)
- Share of GDP from agriculture 1.3% (2024)
- Agriculture as a share of GDP vs. GDP per capita 1.3% (2024)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 0.8% (2024)
Frequently asked questions
- What is eggs — food supply in Israel?
- Eggs — food supply in Israel was 43.61 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in Israel?
- The highest recorded value was 47.63 kcal/cap/d in 2018.
- What is the lowest eggs — food supply recorded in Israel?
- The lowest recorded value was 32.53 kcal/cap/d in 2010.
- How does Israel rank for eggs — food supply?
- Israel ranks 46th out of 164 countries with data for 2023.
- Is eggs — food supply rising or falling in Israel?
- Over the last ten years it is up 19.7%. The long-run trend across the full record is rising.
- Where does this Israel data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Food supply (kcal/capita/day). 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
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.