Lets compare vitamin content per 100 grams of Yeast vs Baked Red Potatoes:
Baker Yeast has 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.
While Baked Whole Red Potatoes contain 42 times more Vitamin C and 7 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Yeast vs Baked Red Potatoes:
Baker Yeast has 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.
While Baked Whole Red Potatoes contain 15.1 times more Water than Baker Yeast.
Comparison of macro-nutrients per 100 grams:
Baker Yeast has 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.
While Baked Whole Red Potatoes contain more Sugars than Baker Yeast.
Both Baker Yeast as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.