Lets compare vitamin content per 1 pound of Yeast vs Pie crust, cookie-type, prepared from recipe, graham cracker, chilled:
Baker Yeast has 107.7 times more Vitamin B1, 23.3 times more Vitamin B2, 19.2 times more Vitamin B3, 62.5 times more Vitamin B5, 42.9 times more Vitamin B6, 68.8 times more Vitamin B9 and 3.5 times more Vitamin B12 than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
While Pie crust, cookie-type, prepared from recipe, graham cracker, chilled contains more Vitamin A, more Vitamin E and 60.5 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Pie crust, cookie-type, prepared from recipe, graham cracker, chilled have insufficient amounts of Vitamin C in 1 lb.
Comparing minerals per 1 pound for Yeast vs Pie crust, cookie-type, prepared from recipe, graham cracker, chilled:
Baker Yeast has 1.5 times more Calcium, 3.6 times more Copper, 3 times more Magnesium, 10 times more Phosphorus, 11.1 times more Potassium, 1.3 times more Selenium and 17.3 times more Zinc than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
While Pie crust, cookie-type, prepared from recipe, graham cracker, chilled contains 1.5 times more Manganese and 11 times more Sodium than Baker Yeast.
Both Baker Yeast and Pie crust, cookie-type, prepared from recipe, graham cracker, chilled have similar amounts of Iron per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baker Yeast has 17.9 times more Fiber and 9.9 times more Protein than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
While Pie crust, cookie-type, prepared from recipe, graham cracker, chilled contains 1.5 times more Energy, 3.2 times more Fat, 5.1 times more Saturated Fat, more Omega 3, 380.9 times more Omega 6, 1.6 times more Carbohydrate and more Sugars than Baker Yeast.
Both Baker Yeast as well as Pie crust, cookie-type, prepared from recipe, graham cracker, chilled have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.