Fruits, other — Food supply in Denmark
Denmark: Fruits, other — Food supply was 75,448 million Kcal in 2023. ▲ Rising
Fruits, other — Food supply in Denmark, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for fruits, other — food supply in Denmark is 75,448 million Kcal, measured in 2023.
Compared with earlier readings it is up 16.9% on the previous year and up 26.3% over ten years.
Over the whole period, fruits, other — food supply in Denmark peaked at 78,139 million Kcal in 2011 and was at its lowest, 48,788 million Kcal, in 2014.
Denmark ranks 87th 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 61,972 million Kcal | 48,788 million Kcal | 78,139 million Kcal | 10 |
| 2020s | 67,272 million Kcal | 64,000 million Kcal | 75,448 million Kcal | 4 |
Countries ranked near Denmark
More agriculture & rural data for Denmark
- Agriculture, forestry, and fishing, value added (current US$), annual 37.33 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0117 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 900.07 current US$ per person (2025)
- Rural population, annual growth rate -0.7939 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.1115 units per person (2025)
- Agriculture share gdp 1.17 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.17 (2025)
- Agricultural raw materials exports 1.4% (2025)
- Agricultural raw materials imports 1.9% (2025)
Frequently asked questions
- What is fruits, other — food supply in Denmark?
- Fruits, other — food supply in Denmark was 75,448 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits, other — food supply recorded in Denmark?
- The highest recorded value was 78,139 million Kcal in 2011.
- What is the lowest fruits, other — food supply recorded in Denmark?
- The lowest recorded value was 48,788 million Kcal in 2014.
- How does Denmark rank for fruits, other — food supply?
- Denmark ranks 87th out of 164 countries with data for 2023.
- Is fruits, other — food supply rising or falling in Denmark?
- Over the last ten years it is up 26.3%. 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 Fruits, other — Food supply (kcal). 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.