Lets compare vitamin content per 100 grams of Roasted Almonds vs Compressed Yeast:
Dry Roasted Almonds have more Vitamin E than Compressed Baker Yeast.
While Compressed Baker Yeast contains 24.4 times more Vitamin B1, 3.4 times more Vitamin B3, 15.3 times more Vitamin B5, 3.2 times more Vitamin B6 and 14.3 times more Vitamin B9 than Dry Roasted Almonds.
Both Dry Roasted Almonds and Compressed Baker Yeast have similar amounts of Vitamin B2 per 100 g.
Both Dry Roasted Almonds as well as Compressed Baker Yeast have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Roasted Almonds vs Compressed Yeast:
Dry Roasted Almonds have 14.1 times more Calcium, 7.4 times more Copper, 7 times more Magnesium, 11.2 times more Manganese and 1.4 times more Phosphorus than Compressed Baker Yeast.
While Compressed Baker Yeast contains 4.1 times more Selenium, 10 times more Sodium, 3 times more Zinc and 28.6 times more Water than Dry Roasted Almonds.
Both Dry Roasted Almonds and Compressed Baker Yeast have similar amounts of Iron and Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Almonds have 5.7 times more Energy, 27.7 times more Fat, 16.8 times more Saturated Fat, 3236.3 times more Omega 6, more Sugars, 1.3 times more Fiber and 2.5 times more Protein than Compressed Baker Yeast.
Both Dry Roasted Almonds and Compressed Baker Yeast have similar amounts of Carbohydrate per 100 g.
Both Dry Roasted Almonds as well as Compressed Baker Yeast have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.