Lets compare vitamin content per 14 ounces of Yeast vs Cooked Ripe Red Tomatoes:
Baker Yeast has 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.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 76 times more Vitamin C, more Vitamin E and 7 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Yeast vs Cooked Ripe Red Tomatoes:
Baker Yeast has 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.
While Cooked Ripe Red Tomatoes contain 18.6 times more Water than Baker Yeast.
Comparison of macro-nutrients per 14 ounces:
Baker Yeast has 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.
While Cooked Ripe Red Tomatoes contain more Sugars than Baker Yeast.
Both Baker Yeast as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.