Lets compare vitamin content per 1 kilogram of Tomatoes vs Yeast:
Raw Ripe Red Tomatoes have more Vitamin A, 45.7 times more Vitamin C, more Vitamin E and 19.8 times more Vitamin K than Baker Yeast.
While Baker Yeast contains 297 times more Vitamin B1, 210.5 times more Vitamin B2, 67.7 times more Vitamin B3, 151.7 times more Vitamin B5, 18.8 times more Vitamin B6, 156 times more Vitamin B9 and more Vitamin B12 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Baker Yeast have insufficient amounts of Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Tomatoes vs Yeast:
Raw Ripe Red Tomatoes have 18.6 times more Water than Baker Yeast.
While Baker Yeast contains 3 times more Calcium, 7.4 times more Copper, 8 times more Iron, 4.9 times more Magnesium, 2.7 times more Manganese, 26.5 times more Phosphorus, 4 times more Potassium, more Selenium, 10.2 times more Sodium and 46.7 times more Zinc than Raw Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 kilogram:
Raw Ripe Red Tomatoes have more Sugars than Baker Yeast.
While Baker Yeast contains 18.1 times more Energy, 38.1 times more Fat, 35.8 times more Saturated Fat, 10.6 times more Carbohydrate, 22.4 times more Fiber and 46 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Baker Yeast have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.