Lets compare vitamin content per 1 kilogram of Tomatoes in Juice with Salt vs Yeast:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Vitamin A, 42 times more Vitamin C, more Vitamin E and 6.5 times more Vitamin K than Baker Yeast.
While Baker Yeast contains 19.1 times more Vitamin B1, 72.7 times more Vitamin B2, 56.5 times more Vitamin B3, 115.4 times more Vitamin B5, 13.5 times more Vitamin B6, 292.5 times more Vitamin B9 and more Vitamin B12 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Baker Yeast have insufficient amounts of Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Tomatoes in Juice with Salt vs Yeast:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 2.3 times more Sodium and 18.7 times more Water than Baker Yeast.
While Baker Yeast contains 8.4 times more Copper, 3.8 times more Iron, 5.4 times more Magnesium, 4.6 times more Manganese, 37.5 times more Phosphorus, 5 times more Potassium, 11.3 times more Selenium and 66.2 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Baker Yeast have similar amounts of Calcium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Sugars than Baker Yeast.
While Baker Yeast contains 20.3 times more Energy, 30.4 times more Fat, 29.4 times more Saturated Fat, 11.9 times more Carbohydrate, 14.2 times more Fiber and 51.2 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Baker Yeast have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.