Eggs — Food supply in Israel

Israel: Eggs — Food supply was 147,336 million Kcal in 2023. ▲ Rising

Latest (2023)
147,336 million Kcal
Change on year
up 3.5%
World rank
49th
of 164 countries
All-time high
147,952 million Kcal
in 2018
All-time low
87,117 million Kcal
in 2010
Years of data
14
2010–2023

Eggs — Food supply in Israel, 2010–2023

050.0k100.0k150.0k2010201620232010: 87.1k million Kcal2011: 99.5k million Kcal2012: 98.8k million Kcal2013: 103.0k million Kcal2014: 111.7k million Kcal2015: 118.3k million Kcal2016: 120.8k million Kcal2017: 123.7k million Kcal2018: 148.0k million Kcal2019: 122.2k million Kcal2020: 129.0k million Kcal2021: 138.1k million Kcal2022: 142.3k million Kcal2023: 147.3k million Kcal

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

Analysis

In 2023, eggs — food supply in Israel stood at 147,336 million Kcal.

Compared with earlier readings it is up 3.5% on the previous year and up 43.0% over ten years.

Over the whole period, eggs — food supply in Israel peaked at 147,952 million Kcal in 2018 and was at its lowest, 87,117 million Kcal, in 2010.

Israel ranks 49th 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.

Averages by decade

DecadeAverage LowestHighest Years
2010s 113,301 million Kcal 87,117 million Kcal 147,952 million Kcal 10
2020s 139,193 million Kcal 129,019 million Kcal 147,336 million Kcal 4

Countries ranked near Israel

  1. 46 Hungary 176,411 million Kcal compare
  2. 47 Portugal 166,199 million Kcal compare
  3. 48 Paraguay 149,918 million Kcal compare
  4. 50 Sweden 145,348 million Kcal compare
  5. 51 Myanmar 140,889 million Kcal compare
  6. 52 Azerbaijan, Republic of 139,449 million Kcal compare

See the full ranking of 213 places →

More agriculture & rural data for Israel

All data for Israel →

Frequently asked questions

What is eggs — food supply in Israel?
Eggs — food supply in Israel was 147,336 million Kcal 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 147,952 million Kcal in 2018.
What is the lowest eggs — food supply recorded in Israel?
The lowest recorded value was 87,117 million Kcal in 2010.
How does Israel rank for eggs — food supply?
Israel ranks 49th 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 43.0%. 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). Statizoid updates them automatically from the source API.

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Eggs — Food supply in Israel. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 18 August 2026, from https://agriculture.statizoid.com/stat/eggs-food-supply-kcal/israel/

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About this data

Indicator
Eggs — Food supply (kcal)
Unit
million Kcal
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 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.