Lets compare vitamin content per 14 ounces of Yeast vs Boiled Carrots:
Baker Yeast has 166.5 times more Vitamin B1, 90.9 times more Vitamin B2, 62.3 times more Vitamin B3, 58.2 times more Vitamin B5, 9.8 times more Vitamin B6, 167.1 times more Vitamin B9 and more Vitamin B12 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 12 times more Vitamin C, more Vitamin E and 34.3 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Boiled and Drained Carrots have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Yeast vs Boiled Carrots:
Baker Yeast has 25.6 times more Copper, 6.4 times more Iron, 5.4 times more Magnesium, 2 times more Manganese, 21.2 times more Phosphorus, 4.1 times more Potassium, 11.3 times more Selenium and 39.7 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 17.8 times more Water than Baker Yeast.
Both Baker Yeast and Boiled and Drained Carrots have similar amounts of Calcium and Sodium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baker Yeast has 9.3 times more Energy, 42.3 times more Fat, 33.4 times more Saturated Fat, 5 times more Carbohydrate, 9 times more Fiber and 53.2 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Sugars than Baker Yeast.
Both Baker Yeast as well as Boiled and Drained Carrots have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.