Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Yeast:
Baked Whole Red Potatoes have 42 times more Vitamin C and 7 times more Vitamin K than Baker Yeast.
While Baker Yeast contains 152.6 times more Vitamin B1, 80 times more Vitamin B2, 25.2 times more Vitamin B3, 39.6 times more Vitamin B5, 7.1 times more Vitamin B6, 86.7 times more Vitamin B9 and more Vitamin B12 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Baker Yeast have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Yeast:
Baked Whole Red Potatoes have 15.1 times more Water than Baker Yeast.
While Baker Yeast contains 3.3 times more Calcium, 2.5 times more Copper, 3.1 times more Iron, 1.9 times more Magnesium, 1.8 times more Manganese, 8.8 times more Phosphorus, 1.8 times more Potassium, 4.3 times more Sodium and 19.9 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have more Sugars than Baker Yeast.
While Baker Yeast contains 3.7 times more Energy, 50.7 times more Fat, 25 times more Saturated Fat, 2.1 times more Carbohydrate, 14.9 times more Fiber and 17.6 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Baker Yeast have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.