Lets compare vitamin content per 1 kilogram of Yeast vs Leavening agents, cream of tartar:
Baker Yeast has more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin B12 than Leavening agents, cream of tartar.
Both Baker Yeast as well as Leavening agents, cream of tartar have insufficient amounts of Vitamin A, Vitamin C, Vitamin D, Vitamin E and Vitamin K in 1 kg.
Comparing minerals per 1 kilogram for Yeast vs Leavening agents, cream of tartar:
Baker Yeast has 3.8 times more Calcium, 2.2 times more Copper, 27 times more Magnesium, 1.5 times more Manganese, 127.4 times more Phosphorus, 39.5 times more Selenium and 18.9 times more Zinc than Leavening agents, cream of tartar.
While Leavening agents, cream of tartar contain 1.7 times more Iron and 17.3 times more Potassium than Baker Yeast.
Both Baker Yeast and Leavening agents, cream of tartar have similar amounts of Sodium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baker Yeast has 1.3 times more Energy, more Fat, more Saturated Fat, 134.5 times more Fiber and more Protein than Leavening agents, cream of tartar.
While Leavening agents, cream of tartar contain 1.5 times more Carbohydrate than Baker Yeast.
Both Baker Yeast as well as Leavening agents, cream of tartar have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.