Vegetables — Protein supply quantity in Switzerland
Switzerland: Vegetables — Protein supply quantity was 11,166 t in 2023. ▬ Flat
Vegetables — Protein supply quantity in Switzerland, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Switzerland recorded 11,166 t for vegetables — protein supply quantity in 2023.
Compared with earlier readings it is down 6.4% on the previous year and down 5.0% over ten years.
Over the whole period, vegetables — protein supply quantity in Switzerland peaked at 12,110 t in 2011 and was at its lowest, 10,938 t, in 2010.
That places Switzerland 90th out of 182 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11,494 t | 10,938 t | 12,110 t | 10 |
| 2020s | 11,615 t | 11,166 t | 11,963 t | 4 |
Countries ranked near Switzerland
- 87 Democratic Republic of the Congo 12,033 t compare
- 88 Guinea 11,553 t compare
- 89 Czechia 11,166 t compare
- 91 Papua New Guinea 10,768 t compare
- 92 Ghana 9,912 t compare
- 93 New Zealand 9,161 t compare
More agriculture & rural data for Switzerland
- Agriculture share gdp 0.6446 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.6446 (2025)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 14.3% (2025)
- Rural population growth -0.9% (2025)
- Rural population 1.30 million (2025)
- Agriculture, forestry, and fishing, value added 0.6% (2025)
- Agriculture, forestry, and fishing, value added 6.73 billion current US$ (2025)
- Unmanufactured tobacco — Production 756.04 t (2024)
Frequently asked questions
- What is vegetables — protein supply quantity in Switzerland?
- Vegetables — protein supply quantity in Switzerland was 11,166 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — protein supply quantity recorded in Switzerland?
- The highest recorded value was 12,110 t in 2011.
- What is the lowest vegetables — protein supply quantity recorded in Switzerland?
- The lowest recorded value was 10,938 t in 2010.
- How does Switzerland rank for vegetables — protein supply quantity?
- Switzerland ranks 90th out of 182 countries with data for 2023.
- Is vegetables — protein supply quantity rising or falling in Switzerland?
- Over the last ten years it is down 5.0%. The long-run trend across the full record is flat.
- Where does this Switzerland data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — 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.