Lets compare vitamin content per 100 grams of Baked White Potatoes vs Yeast:
Baked Whole White Potatoes have 42 times more Vitamin C and 6.8 times more Vitamin K than Baker Yeast.
While Baker Yeast contains 229 times more Vitamin B1, 93 times more Vitamin B2, 26.3 times more Vitamin B3, 35.2 times more Vitamin B5, 7.1 times more Vitamin B6, 61.6 times more Vitamin B9 and more Vitamin B12 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Baker Yeast have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Yeast:
Baked Whole White Potatoes have 14.8 times more Water than Baker Yeast.
While Baker Yeast contains 3 times more Calcium, 3.4 times more Copper, 3.4 times more Iron, 2 times more Magnesium, 1.7 times more Manganese, 8.5 times more Phosphorus, 1.8 times more Potassium, 15.8 times more Selenium, 7.3 times more Sodium and 22.7 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Sugars than Baker Yeast.
While Baker Yeast contains 3.5 times more Energy, 50.7 times more Fat, 25 times more Saturated Fat, 2 times more Carbohydrate, 12.8 times more Fiber and 19.3 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Baker Yeast have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.