Starchy Roots — Food supply in Sweden
Sweden: Starchy Roots — Food supply was 404,113 million Kcal in 2023. ▲ Rising
Starchy Roots — Food supply in Sweden, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for starchy roots — food supply in Sweden is 404,113 million Kcal, measured in 2023.
That represents a change of up 0.5% on the previous year and up 8.5% over ten years.
Over the whole period, starchy roots — food supply in Sweden peaked at 406,196 million Kcal in 2020 and was at its lowest, 347,915 million Kcal, in 2010.
That places Sweden 71st out of 164 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 367,193 million Kcal | 347,915 million Kcal | 379,586 million Kcal | 10 |
| 2020s | 402,366 million Kcal | 397,091 million Kcal | 406,196 million Kcal | 4 |
Countries ranked near Sweden
More agriculture & rural data for Sweden
- Agriculture, forestry, and fishing, value added (current US$), annual 15.81 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.015 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 949.09 current US$ per person (2025)
- Rural population, annual growth rate -1.74 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.1092 units per person (2025)
- Agriculture share gdp 1.5 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.5 (2025)
- Agricultural raw materials exports 3.6% (2024)
- Agricultural raw materials imports 1.3% (2024)
Frequently asked questions
- What is starchy roots — food supply in Sweden?
- Starchy roots — food supply in Sweden was 404,113 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — food supply recorded in Sweden?
- The highest recorded value was 406,196 million Kcal in 2020.
- What is the lowest starchy roots — food supply recorded in Sweden?
- The lowest recorded value was 347,915 million Kcal in 2010.
- How does Sweden rank for starchy roots — food supply?
- Sweden ranks 71st out of 164 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Sweden?
- Over the last ten years it is up 8.5%. The long-run trend across the full record is rising.
- Where does this Sweden data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — 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.