Lets compare vitamin content per 14 ounces of Yeast vs Cooked Chopped Frozen Broccoli:
Baker Yeast has 199.8 times more Vitamin B1, 49.4 times more Vitamin B2, 87.8 times more Vitamin B3, 49.3 times more Vitamin B5, 11.5 times more Vitamin B6, 41.8 times more Vitamin B9 and more Vitamin B12 than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains more Vitamin A, 133.7 times more Vitamin C, more Vitamin E and 220.3 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Yeast vs Cooked Chopped Frozen Broccoli:
Baker Yeast has 12.8 times more Copper, 3.6 times more Iron, 4.2 times more Magnesium, 1.4 times more Manganese, 13 times more Phosphorus, 6.7 times more Potassium, 11.3 times more Selenium, 4.6 times more Sodium and 28.4 times more Zinc than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 17.9 times more Water than Baker Yeast.
Both Baker Yeast and Boiled Chopped Frozen Broccoli have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baker Yeast has 11.6 times more Energy, 63.4 times more Fat, 55.6 times more Saturated Fat, 7.7 times more Carbohydrate, 9 times more Fiber and 13 times more Protein than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains more Omega 3 and more Sugars than Baker Yeast.
Both Baker Yeast as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.