Lets compare vitamin content per 100 grams of Compressed Yeast vs Cooked Ripe Red Tomatoes:
Compressed Baker Yeast has 52.2 times more Vitamin B1, 51.4 times more Vitamin B2, 23.1 times more Vitamin B3, 38 times more Vitamin B5, 5.4 times more Vitamin B6 and 60.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 228 times more Vitamin C, more Vitamin E and more Vitamin K than Compressed Baker Yeast.
Both Compressed Baker Yeast as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Compressed Yeast vs Cooked Ripe Red Tomatoes:
Compressed Baker Yeast has 1.7 times more Calcium, 2 times more Copper, 4.8 times more Iron, 4.4 times more Magnesium, 1.9 times more Manganese, 12 times more Phosphorus, 2.8 times more Potassium, 16.2 times more Selenium, 2.7 times more Sodium and 71.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Water than Compressed Baker Yeast.
Comparison of macro-nutrients per 100 grams:
Compressed Baker Yeast has 5.8 times more Energy, 17.3 times more Fat, 4.5 times more Carbohydrate, 11.6 times more Fiber and 8.8 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Sugars than Compressed Baker Yeast.
Both Compressed Baker Yeast as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.