Vegetables, other — Food supply in Sweden
Sweden: Vegetables, other — Food supply was 173,876 million Kcal in 2023. ▲ Rising
Vegetables, other — Food supply in Sweden, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, vegetables, other — food supply in Sweden stood at 173,876 million Kcal.
The figure is down 2.6% on the previous year and up 1.0% over ten years.
Over the whole period, vegetables, other — food supply in Sweden peaked at 188,458 million Kcal in 2016 and was at its lowest, 159,556 million Kcal, in 2010.
That places Sweden 73rd 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 | 176,966 million Kcal | 159,556 million Kcal | 188,458 million Kcal | 10 |
| 2020s | 180,148 million Kcal | 173,876 million Kcal | 188,073 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 vegetables, other — food supply in Sweden?
- Vegetables, other — food supply in Sweden was 173,876 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — food supply recorded in Sweden?
- The highest recorded value was 188,458 million Kcal in 2016.
- What is the lowest vegetables, other — food supply recorded in Sweden?
- The lowest recorded value was 159,556 million Kcal in 2010.
- How does Sweden rank for vegetables, other — food supply?
- Sweden ranks 73rd out of 164 countries with data for 2023.
- Is vegetables, other — food supply rising or falling in Sweden?
- Over the last ten years it is up 1.0%. 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 Vegetables, 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.