Lets compare vitamin content per 1 kilogram of Yeast vs Baked White Potatoes:
Baker Yeast has 229 times more Vitamin B1, 93 times more Vitamin B2, 26.3 times more Vitamin B3, 35.2 times more Vitamin B5, 7.1 times more Vitamin B6, 61.6 times more Vitamin B9 and more Vitamin B12 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 42 times more Vitamin C and 6.8 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Yeast vs Baked White Potatoes:
Baker Yeast has 3 times more Calcium, 3.4 times more Copper, 3.4 times more Iron, 2 times more Magnesium, 1.7 times more Manganese, 8.5 times more Phosphorus, 1.8 times more Potassium, 15.8 times more Selenium, 7.3 times more Sodium and 22.7 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 14.8 times more Water than Baker Yeast.
Comparison of macro-nutrients per 1 kilogram:
Baker Yeast has 3.5 times more Energy, 50.7 times more Fat, 25 times more Saturated Fat, 2 times more Carbohydrate, 12.8 times more Fiber and 19.3 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Sugars than Baker Yeast.
Both Baker Yeast as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.