Vegetable Oils — Fat supply quantity in Iceland
Iceland: Vegetable Oils — Fat supply quantity was 27.14 g/cap/d in 2023. ▲ Rising
Vegetable Oils — Fat supply quantity in Iceland, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
In 2023, vegetable oils — fat supply quantity in Iceland stood at 27.14 g/cap/d.
That represents a change of down 6.3% on the previous year and up 8.2% over ten years.
Over the whole period, vegetable oils — fat supply quantity in Iceland peaked at 31.77 g/cap/d in 2020 and was at its lowest, 24.67 g/cap/d, in 2015.
That places Iceland 106th 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 | 27.62 g/cap/d | 24.67 g/cap/d | 31.74 g/cap/d | 10 |
| 2020s | 29 g/cap/d | 27.14 g/cap/d | 31.77 g/cap/d | 4 |
Countries ranked near Iceland
More agriculture & rural data for Iceland
- Agriculture, forestry, and fishing, value added (current US$), annual 19.96 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0365 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 3,593 current US$ per person (2025)
- Rural population, annual growth rate 0.8983 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.0578 units per person (2025)
- Agriculture share gdp 3.65 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.65 (2025)
- Agricultural raw materials exports 0.5% (2025)
- Agricultural raw materials imports 1.0% (2025)
Frequently asked questions
- What is vegetable oils — fat supply quantity in Iceland?
- Vegetable oils — fat supply quantity in Iceland was 27.14 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetable oils — fat supply quantity recorded in Iceland?
- The highest recorded value was 31.77 g/cap/d in 2020.
- What is the lowest vegetable oils — fat supply quantity recorded in Iceland?
- The lowest recorded value was 24.67 g/cap/d in 2015.
- How does Iceland rank for vegetable oils — fat supply quantity?
- Iceland ranks 106th out of 164 countries with data for 2023.
- Is vegetable oils — fat supply quantity rising or falling in Iceland?
- Over the last ten years it is up 8.2%. The long-run trend across the full record is rising.
- Where does this Iceland data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetable Oils — 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.