Lets compare vitamin content per 100 grams of Yeast vs Stewed Canned Tomatoes:
Baker Yeast has 238.9 times more Vitamin B1, 114.3 times more Vitamin B2, 56.3 times more Vitamin B3, 118.4 times more Vitamin B5, 88.2 times more Vitamin B6, 468 times more Vitamin B9 and more Vitamin B12 than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain more Vitamin A, 26.3 times more Vitamin C, more Vitamin E and 6 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin D in 100 g.
Comparing minerals per 100 grams for Yeast vs Stewed Canned Tomatoes:
Baker Yeast has 3.9 times more Copper, 1.6 times more Iron, 4.5 times more Magnesium, 5.3 times more Manganese, 31.9 times more Phosphorus, 4.6 times more Potassium, 13.2 times more Selenium and 46.7 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 4.3 times more Sodium and 18 times more Water than Baker Yeast.
Both Baker Yeast and Stewed Canned Ripe Red Tomatoes have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Baker Yeast has 12.5 times more Energy, 40.1 times more Fat, 38.5 times more Saturated Fat, 6.7 times more Carbohydrate, 26.9 times more Fiber and 44.4 times more Protein than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain more Sugars than Baker Yeast.
Both Baker Yeast as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.