Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Yeast:
Cooked Ripe Red Tomatoes have more Vitamin A, 76 times more Vitamin C, more Vitamin E and 7 times more Vitamin K than Baker Yeast.
While Baker Yeast contains 305.3 times more Vitamin B1, 181.8 times more Vitamin B2, 75.6 times more Vitamin B3, 104.7 times more Vitamin B5, 19 times more Vitamin B6, 180 times more Vitamin B9 and more Vitamin B12 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Baker Yeast have insufficient amounts of Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Yeast:
Cooked Ripe Red Tomatoes have 18.6 times more Water than Baker Yeast.
While Baker Yeast contains 2.7 times more Calcium, 5.8 times more Copper, 3.2 times more Iron, 6 times more Magnesium, 3 times more Manganese, 22.8 times more Phosphorus, 4.4 times more Potassium, 15.8 times more Selenium, 4.6 times more Sodium and 56.7 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have more Sugars than Baker Yeast.
While Baker Yeast contains 18.1 times more Energy, 69.2 times more Fat, 66.7 times more Saturated Fat, 10.3 times more Carbohydrate, 38.4 times more Fiber and 42.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Baker Yeast have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.