Lets compare vitamin content per 5 ounces of Leavening agents, cream of tartar vs Yeast:
Baker Yeast contains more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin B12 than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar as well as Baker Yeast have insufficient amounts of Vitamin A, Vitamin C, Vitamin D, Vitamin E and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Leavening agents, cream of tartar vs Yeast:
Leavening agents, cream of tartar have 1.7 times more Iron and 17.3 times more Potassium than Baker Yeast.
While Baker Yeast contains 3.8 times more Calcium, 2.2 times more Copper, 27 times more Magnesium, 1.5 times more Manganese, 127.4 times more Phosphorus, 39.5 times more Selenium and 18.9 times more Zinc than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar and Baker Yeast have similar amounts of Sodium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Leavening agents, cream of tartar have 1.5 times more Carbohydrate than Baker Yeast.
While Baker Yeast contains 1.3 times more Energy, more Fat, more Saturated Fat, 134.5 times more Fiber and more Protein than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar as well as Baker Yeast have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.