Vegetables, other — Protein supply quantity in Hungary
Hungary: Vegetables, other — Protein supply quantity was 11,962 t in 2023. ▲ Rising
Vegetables, other — Protein supply quantity in Hungary, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Hungary recorded 11,962 t for vegetables, other — protein supply quantity in 2023. That is the highest value across all 14 years on record.
The figure is up 19.4% on the previous year and up 34.8% over ten years.
Over the whole period, vegetables, other — protein supply quantity in Hungary peaked at 11,962 t in 2023 and was at its lowest, 7,387 t, in 2010.
That places Hungary 75th 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 | 9,956 t | 7,387 t | 11,107 t | 10 |
| 2020s | 10,599 t | 10,020 t | 11,962 t | 4 |
Countries ranked near Hungary
- 72 Bosnia and Herzegovina 13,634 t compare
- 73 Melanesia 13,492 t compare
- 74 Kyrgyzstan 12,905 t compare
- 76 Azerbaijan 11,083 t compare
- 77 Portugal 11,012 t compare
- 78 Venezuela (Bolivarian Republic of) 10,924 t compare
More agriculture & rural data for Hungary
- Agriculture share gdp 2.65 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.65 (2025)
- Agricultural raw materials exports 0.5% (2025)
- Agricultural raw materials imports 0.8% (2025)
- Rural population 29.3% (2025)
- Rural population growth -1.2% (2025)
- Rural population 2.79 million (2025)
- Agriculture, forestry, and fishing, value added 2.7% (2025)
- Agriculture, forestry, and fishing, value added 6.54 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is vegetables, other — protein supply quantity in Hungary?
- Vegetables, other — protein supply quantity in Hungary was 11,962 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — protein supply quantity recorded in Hungary?
- The highest recorded value was 11,962 t in 2023.
- What is the lowest vegetables, other — protein supply quantity recorded in Hungary?
- The lowest recorded value was 7,387 t in 2010.
- How does Hungary rank for vegetables, other — protein supply quantity?
- Hungary ranks 75th out of 182 countries with data for 2023.
- Is vegetables, other — protein supply quantity rising or falling in Hungary?
- Over the last ten years it is up 34.8%. The long-run trend across the full record is rising.
- Where does this Hungary 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.