Lets compare vitamin content per 7 ounces of Boiled Carrots vs Yeast:
Boiled and Drained Carrots have more Vitamin A, 12 times more Vitamin C, more Vitamin E and 34.3 times more Vitamin K than Baker Yeast.
While Baker Yeast contains 166.5 times more Vitamin B1, 90.9 times more Vitamin B2, 62.3 times more Vitamin B3, 58.2 times more Vitamin B5, 9.8 times more Vitamin B6, 167.1 times more Vitamin B9 and more Vitamin B12 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Baker Yeast have insufficient amounts of Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Boiled Carrots vs Yeast:
Boiled and Drained Carrots have 17.8 times more Water than Baker Yeast.
While Baker Yeast contains 25.6 times more Copper, 6.4 times more Iron, 5.4 times more Magnesium, 2 times more Manganese, 21.2 times more Phosphorus, 4.1 times more Potassium, 11.3 times more Selenium and 39.7 times more Zinc than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Baker Yeast have similar amounts of Calcium and Sodium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Boiled and Drained Carrots have more Sugars than Baker Yeast.
While Baker Yeast contains 9.3 times more Energy, 42.3 times more Fat, 33.4 times more Saturated Fat, 5 times more Carbohydrate, 9 times more Fiber and 53.2 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Baker Yeast have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.