Lets compare vitamin content per 5 ounces of Compressed Yeast vs Baked Red Potatoes:
Compressed Baker Yeast has 26.1 times more Vitamin B1, 22.6 times more Vitamin B2, 7.7 times more Vitamin B3, 14.4 times more Vitamin B5, 2 times more Vitamin B6 and 29.1 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 126 times more Vitamin C and more Vitamin K than Compressed Baker Yeast.
Both Compressed Baker Yeast as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Compressed Yeast vs Baked Red Potatoes:
Compressed Baker Yeast has 2.1 times more Calcium, 4.6 times more Iron, 1.4 times more Magnesium, 4.7 times more Phosphorus, 2.5 times more Sodium and 24.9 times more Zinc than Baked Whole Red Potatoes.
Both Compressed Baker Yeast and Baked Whole Red Potatoes have similar amounts of Copper, Manganese, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Compressed Baker Yeast has 1.2 times more Energy, 12.7 times more Fat, 4.5 times more Fiber and 3.7 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Sugars than Compressed Baker Yeast.
Both Compressed Baker Yeast and Baked Whole Red Potatoes have similar amounts of Carbohydrate per 5 oz.
Both Compressed Baker Yeast as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.