Lets compare vitamin content per 5 ounces of Yeast vs Canned Carrots with Liquids and Salt:
Baker Yeast has 578.4 times more Vitamin B1, 148.1 times more Vitamin B2, 95.5 times more Vitamin B3, 97.1 times more Vitamin B5, 13.4 times more Vitamin B6, 292.5 times more Vitamin B9 and more Vitamin B12 than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain more Vitamin A, 6.7 times more Vitamin C, more Vitamin E and 24.5 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Yeast vs Canned Carrots with Liquids and Salt:
Baker Yeast has 4.2 times more Copper, 4.2 times more Iron, 6 times more Magnesium, 31.9 times more Phosphorus, 5.5 times more Potassium, 19.8 times more Selenium and 27.4 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.4 times more Manganese, 4.7 times more Sodium and 18.3 times more Water than Baker Yeast.
Both Baker Yeast and Canned Carrots Solids and Liquids with Salt have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baker Yeast has 14.1 times more Energy, 54.4 times more Fat, 40 times more Saturated Fat, 7.7 times more Carbohydrate, 14.9 times more Fiber and 69.7 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain more Sugars than Baker Yeast.
Both Baker Yeast as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.