Share of vegetal products in food supply in Hungary

Hungary: Share of vegetal products in food supply was 67.5% in 2018. ▬ Flat

Latest (2018)
67.5%
Change on year
down 0.3%
World rank
156th
of 168 countries
All-time high
69.0%
in 2014
All-time low
67.5%
in 2018
Years of data
5
2014–2018

Share of vegetal products in food supply in Hungary, 2014–2018

02040602014201620182014: 69 % of total2015: 68.3 % of total2016: 68.1 % of total2017: 67.7 % of total2018: 67.5 % of total

Source: FAOSTAT. Available at: http://www.fao.org/faostat/en/#data. Measured in % of total.

Analysis

The most recent figure for share of vegetal products in food supply in Hungary is 67.5%, measured in 2018. That is the lowest value across all 5 years on record.

The figure is down 0.3% on the previous year and down 2.1% over five years.

Hungary ranks 156th of 168 countries on this measure, in the bottom quarter.

Share of vegetal products in food supply in Hungary, year by year

Annual values for Share of vegetal products in food supply (% of total) in Hungary, 2014 to 2018.
Year % of total Change
2014 69.0%
2015 68.3% -1.0%
2016 68.1% -0.4%
2017 67.7% -0.6%
2018 67.5% -0.3%

Countries ranked near Hungary

  1. 153 Austria 68.4% compare
  2. 154 Latvia 68.1% compare
  3. 155 France 68.0% compare
  4. 157 Sweden 67.0% compare
  5. 158 Switzerland 66.6% compare
  6. 159 Norway 65.8% compare

See the full ranking of 168 places →

More reference data data for Hungary

All data for Hungary →

Frequently asked questions

What is share of vegetal products in food supply in Hungary?
Share of vegetal products in food supply in Hungary was 67.5% in 2018, according to FAOSTAT. Available at: http://www.fao.org/faostat/en/#data.
What is the highest share of vegetal products in food supply recorded in Hungary?
The highest recorded value was 69.0% in 2014.
What is the lowest share of vegetal products in food supply recorded in Hungary?
The lowest recorded value was 67.5% in 2018.
How does Hungary rank for share of vegetal products in food supply?
Hungary ranks 156th out of 168 countries with data for 2018.
Where does this Hungary data come from?
The figures come from FAOSTAT. Available at: http://www.fao.org/faostat/en/#data, published as part of Share of vegetal products in food supply (% of total). Statizoid updates them automatically from the source API.

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Share of vegetal products in food supply in Hungary. Statizoid, drawing on FAOSTAT. Available at: http://www.fao.org/faostat/en/#data. Retrieved 08 September 2026, from https://reference.statizoid.com/stat/share-of-vegetal-products-in-food-supply-percent-of-total/hungary/

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About this data

Indicator
Share of vegetal products in food supply (% of total)
Unit
% of total
Source
FAOSTAT. Available at: http://www.fao.org/faostat/en/#data
Licence
CC BY 4.0 (World Bank Open Data)
Coverage
168 places, 840 data points, 2014–2018
Last refreshed

Vegetal supply is taken from New Food Balances (domain), Food Supply (element) of the Food Balance Sheet (FAOSTAT). FAOSTAT 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 caput 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. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO license (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo). In addition to this license, some database specific terms of use are listed: Terms of Use of Datasets.