Lets compare vitamin content per 100 grams of Compressed Yeast vs Valencia Oranges:
Compressed Baker Yeast has 21.6 times more Vitamin B1, 28.3 times more Vitamin B2, 44.9 times more Vitamin B3, 19.6 times more Vitamin B5, 6.8 times more Vitamin B6 and 20.1 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A and 485 times more Vitamin C than Compressed Baker Yeast.
Both Compressed Baker Yeast as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Compressed Yeast vs Valencia Oranges:
Compressed Baker Yeast has 4 times more Copper, 36.1 times more Iron, 4 times more Magnesium, 8.7 times more Manganese, 19.8 times more Phosphorus, 3.4 times more Potassium, more Sodium and 166.2 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.1 times more Calcium and 1.3 times more Water than Compressed Baker Yeast.
Comparison of macro-nutrients per 100 grams:
Compressed Baker Yeast has 2.1 times more Energy, 6.3 times more Fat, 1.5 times more Carbohydrate, 3.2 times more Fiber and 8.1 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Omega 3 than Compressed Baker Yeast.
Both Compressed Baker Yeast as well as Raw Valencia Oranges have insufficient amounts of Omega 6, Cholesterol, Glucose and Sucrose in 100 g.