Lets compare vitamin content per 14 ounces of Yeast extract spread vs Cooked Ripe Red Tomatoes:
Yeast extract spread has 649.3 times more Vitamin B1, 795.5 times more Vitamin B2, 239.7 times more Vitamin B3, 35.7 times more Vitamin B5, 291.2 times more Vitamin B9 and more Vitamin B12 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B6, more Vitamin C, more Vitamin E and more Vitamin K than Yeast extract spread.
Both Yeast extract spread as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Yeast extract spread vs Cooked Ripe Red Tomatoes:
Yeast extract spread has 6.1 times more Calcium, 3.3 times more Copper, 5.9 times more Iron, 20 times more Magnesium, 2.5 times more Manganese, 3.7 times more Phosphorus, 9.6 times more Potassium, 55.2 times more Selenium, 307.3 times more Sodium and 29.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Water than Yeast extract spread.
Comparison of macro-nutrients per 14 ounces:
Yeast extract spread has 10.3 times more Energy, 5.1 times more Carbohydrate, 9.3 times more Fiber and 25.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Sugars and more Fructose than Yeast extract spread.
Both Yeast extract spread as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.