Meat — Fat supply quantity in Norway
Norway: Meat — Fat supply quantity was 24.05 g/cap/d in 2023. ▬ Flat
Meat — Fat supply quantity in Norway, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
The most recent figure for meat — fat supply quantity in Norway is 24.05 g/cap/d, measured in 2023.
That represents a change of down 2.5% on the previous year and up 3.5% over ten years.
Over the whole period, meat — fat supply quantity in Norway peaked at 26 g/cap/d in 2021 and was at its lowest, 22.68 g/cap/d, in 2014.
That places Norway 46th out of 164 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 23.72 g/cap/d | 22.68 g/cap/d | 24.81 g/cap/d | 10 |
| 2020s | 24.74 g/cap/d | 24.05 g/cap/d | 26 g/cap/d | 4 |
Countries ranked near Norway
- 43 Saint Lucia 24.2 g/cap/d compare
- 44 Antigua and Barbuda 24.13 g/cap/d compare
- 45 Cuba 24.11 g/cap/d compare
- 47 Russian Federation 23.94 g/cap/d compare
- 48 Canada 23.88 g/cap/d compare
- 49 Bahrain 23.73 g/cap/d compare
More agriculture & rural data for Norway
- Agriculture, forestry, and fishing, value added (current US$), annual 2.39 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0164 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 1,553 current US$ per person (2025)
- Rural population, annual growth rate -0.7644 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.1643 units per person (2025)
- Agriculture share gdp 1.64 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.64 (2025)
- Agricultural raw materials exports 0.8% (2025)
- Agricultural raw materials imports 1.0% (2025)
Frequently asked questions
- What is meat — fat supply quantity in Norway?
- Meat — fat supply quantity in Norway was 24.05 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat — fat supply quantity recorded in Norway?
- The highest recorded value was 26 g/cap/d in 2021.
- What is the lowest meat — fat supply quantity recorded in Norway?
- The lowest recorded value was 22.68 g/cap/d in 2014.
- How does Norway rank for meat — fat supply quantity?
- Norway ranks 46th out of 164 countries with data for 2023.
- Is meat — fat supply quantity rising or falling in Norway?
- Over the last ten years it is up 3.5%. The long-run trend across the full record is flat.
- Where does this Norway data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat — Fat supply quantity (g/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.