Vegetables — Food supply in Belgium
Belgium: Vegetables — Food supply was 463,837 million Kcal in 2023. ▲ Rising
Vegetables — Food supply in Belgium, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, vegetables — food supply in Belgium stood at 463,837 million Kcal.
That represents a change of up 1.0% on the previous year and down 0.1% over ten years.
Over the whole period, vegetables — food supply in Belgium peaked at 530,073 million Kcal in 2021 and was at its lowest, 400,301 million Kcal, in 2010.
That places Belgium 60th out of 182 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 | 435,606 million Kcal | 400,301 million Kcal | 464,144 million Kcal | 10 |
| 2020s | 468,631 million Kcal | 421,486 million Kcal | 530,073 million Kcal | 4 |
Countries ranked near Belgium
- 57 Azerbaijan 481,321 million Kcal compare
- 58 China, Hong Kong SAR 476,262 million Kcal compare
- 61 Malawi 456,037 million Kcal compare
- 62 Netherlands (Kingdom of the) 452,972 million Kcal compare
- 63 Dominican Republic 446,421 million Kcal compare
More agriculture & rural data for Belgium
- Agriculture share gdp 0.7302 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.7302 (2025)
- Agricultural raw materials exports 1.2% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 12.3% (2025)
- Rural population growth 0.2% (2025)
- Rural population 1.47 million (2025)
- Agriculture, forestry, and fishing, value added 0.7% (2025)
- Agriculture, forestry, and fishing, value added 5.30 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is vegetables — food supply in Belgium?
- Vegetables — food supply in Belgium was 463,837 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — food supply recorded in Belgium?
- The highest recorded value was 530,073 million Kcal in 2021.
- What is the lowest vegetables — food supply recorded in Belgium?
- The lowest recorded value was 400,301 million Kcal in 2010.
- How does Belgium rank for vegetables — food supply?
- Belgium ranks 60th out of 182 countries with data for 2023.
- Is vegetables — food supply rising or falling in Belgium?
- Over the last ten years it is down 0.1%. The long-run trend across the full record is rising.
- Where does this Belgium data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — 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.