Vegetables, other — Protein supply quantity in Europe
Europe: Vegetables, other — Protein supply quantity was 738,321 t in 2023. ▼ Falling
Vegetables, other — Protein supply quantity in Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, vegetables, other — protein supply quantity in Europe stood at 738,321 t. That is the lowest value across all 14 years on record.
That represents a change of down 0.1% on the previous year and down 15.0% over ten years.
Over the whole period, vegetables, other — protein supply quantity in Europe peaked at 894,491 t in 2011 and was at its lowest, 738,321 t, in 2023.
That places Europe 9th out of 31 regions with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 849,636 t | 768,515 t | 894,491 t | 10 |
| 2020s | 757,284 t | 738,321 t | 780,554 t | 4 |
Countries ranked near Europe
- 6 Indonesia 175,428 t compare
- 7 Republic of Korea 154,474 t compare
- 8 Russian Federation 139,625 t compare
- 9 Philippines 137,989 t compare
- 11 Bangladesh 108,641 t compare
- 12 Egypt 104,766 t compare
More agriculture & rural data for Europe
- Unmanufactured tobacco — Area harvested 63,355 ha (2024)
- Bananas — Production 663,560 t (2024)
- Bananas — Area harvested 21,030 ha (2024)
- Unmanufactured tobacco — Production 137,267 t (2024)
- Swine / pigs — Stocks 177.78 million An (2024)
- Tomatoes — Area harvested 398,589 ha (2024)
- Tomatoes — Production 22.48 million t (2024)
- Tomatoes — Yield 56,412 kg/ha (2024)
- Meat, Poultry — Yield/Carcass Weight 1,912 g/An (2024)
- Eggs Primary — Production 11.31 million t (2024)
Frequently asked questions
- What is vegetables, other — protein supply quantity in Europe?
- Vegetables, other — protein supply quantity in Europe was 738,321 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — protein supply quantity recorded in Europe?
- The highest recorded value was 894,491 t in 2011.
- What is the lowest vegetables, other — protein supply quantity recorded in Europe?
- The lowest recorded value was 738,321 t in 2023.
- How does Europe rank for vegetables, other — protein supply quantity?
- Europe ranks 9th out of 31 regions with data for 2023.
- Is vegetables, other — protein supply quantity rising or falling in Europe?
- Over the last ten years it is down 15.0%. The long-run trend across the full record is falling.
- Where does this Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — Protein supply quantity (t). 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.