Lets compare vitamin content per 1 kilogram of Yeast vs Toasted Protein Bread:
Baker Yeast has 34.7 times more Vitamin B1, 10.3 times more Vitamin B2, 9.5 times more Vitamin B3, 45 times more Vitamin B5, 21.4 times more Vitamin B6, 23.6 times more Vitamin B9 and more Vitamin B12 than Toasted Protein Bread with Gluten.
While Toasted Protein Bread with Gluten contains more Vitamin E and 3.3 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Toasted Protein Bread with Gluten have insufficient amounts of Vitamin A, Vitamin C and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Yeast vs Toasted Protein Bread:
Baker Yeast has 2.1 times more Copper, 3.4 times more Phosphorus, 2.8 times more Potassium and 6.8 times more Zinc than Toasted Protein Bread with Gluten.
While Toasted Protein Bread with Gluten contains 4.5 times more Calcium, 2.1 times more Iron, 2.6 times more Manganese, 4.6 times more Selenium and 8.7 times more Sodium than Baker Yeast.
Both Baker Yeast and Toasted Protein Bread with Gluten have similar amounts of Magnesium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baker Yeast has 1.2 times more Energy, 3.2 times more Fat, 2.8 times more Saturated Fat, 8.2 times more Fiber and 3.1 times more Protein than Toasted Protein Bread with Gluten.
While Toasted Protein Bread with Gluten contains more Omega 3, 61.4 times more Omega 6 and more Sugars than Baker Yeast.
Both Baker Yeast and Toasted Protein Bread with Gluten have similar amounts of Carbohydrate per 1 kg.
Both Baker Yeast as well as Toasted Protein Bread with Gluten have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.