Lets compare vitamin content per 100 grams of Yeast vs Navel Oranges:
Baker Yeast has 161.6 times more Vitamin B1, 78.4 times more Vitamin B2, 94.6 times more Vitamin B3, 51.7 times more Vitamin B5, 19 times more Vitamin B6, 68.8 times more Vitamin B9 and more Vitamin B12 than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, 197 times more Vitamin C and more Vitamin E than Baker Yeast.
Both Baker Yeast as well as Raw Navel Oranges have insufficient amounts of Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Yeast vs Navel Oranges:
Baker Yeast has 11.2 times more Copper, 16.7 times more Iron, 4.9 times more Magnesium, 10.8 times more Manganese, 27.7 times more Phosphorus, 5.8 times more Potassium, more Selenium, 51 times more Sodium and 99.3 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 1.4 times more Calcium and 16.9 times more Water than Baker Yeast.
Comparison of macro-nutrients per 100 grams:
Baker Yeast has 6.6 times more Energy, 50.7 times more Fat, 58.9 times more Saturated Fat, 3.3 times more Carbohydrate, 12.2 times more Fiber and 44.4 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain more Sugars than Baker Yeast.
Both Baker Yeast as well as Raw Navel Oranges have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.