European Health Information Gateway

European Health Information Gateway

Average number of calories available per person per day (kcal)

Full name:
Average number of calories available per person per day (kcal)
kcal per person per day
Type of measure:
Data source:
European Health for All database
Data source notes:
The following abbreviations are used in the indicator titles:
•    SDR: age-standardized death rates (see HFA-DB user manual/Technical notes, page 13, for details)
•    FTE: full-time equivalent
•    PP: physical persons
•    PPP$: purchasing power parities expressed in US $, an internationally comparable scale reflecting the relative domestic purchasing powers of currencies.

Indicator notes:
Average number of calories available per person per day (kcal)
Indicator code: E160300.T

Total amount of food available for consumption when converted into kilocalories.

Source FAO Statistics Division, Food Balance Sheets

FAO Stat item code 2901, element 664: Food supply (kcal/capita/day) - Grand Total + Total

Food Balance Sheets (FBS) are compiled every year by FAO, mainly with country-level data on the production and trade of food commodities. Using these data and the available information on seed rates, waste coefficients, stock changes and types of utilization (feed, food, processing and other utilization), a supply/utilization account is prepared for each commodity in weight terms. The food component of the commodity account, which is usually derived as a balancing item, refers to the total amount of the commodity available for human consumption during the year. Besides commodity-by-commodity information, the FAO FBS also provide total food availability estimates by aggregating the food component of all commodities including fishery products. From these values and the available population estimates, the per person dietary energy and protein and fat supplies are derived and expressed on a daily basis.

In the FBS production data refer only to primary products while data for all other elements also include processed products derived there from, expressed in primary commodity equivalent.

For additional methodological information, please consult “Food balance sheets – a handbook”, available from