Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Compressed Yeast:
Cooked Ripe Red Tomatoes have more Vitamin A, 228 times more Vitamin C, more Vitamin E and more Vitamin K than Compressed Baker Yeast.
While Compressed Baker Yeast contains 52.2 times more Vitamin B1, 51.4 times more Vitamin B2, 23.1 times more Vitamin B3, 38 times more Vitamin B5, 5.4 times more Vitamin B6 and 60.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Compressed Baker Yeast have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Compressed Yeast:
Cooked Ripe Red Tomatoes have 1.4 times more Water than Compressed Baker Yeast.
While Compressed Baker Yeast contains 1.7 times more Calcium, 2 times more Copper, 4.8 times more Iron, 4.4 times more Magnesium, 1.9 times more Manganese, 12 times more Phosphorus, 2.8 times more Potassium, 16.2 times more Selenium, 2.7 times more Sodium and 71.2 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have more Sugars than Compressed Baker Yeast.
While Compressed Baker Yeast contains 5.8 times more Energy, 17.3 times more Fat, 4.5 times more Carbohydrate, 11.6 times more Fiber and 8.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Compressed Baker Yeast have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.