Lets compare vitamin content per 5 ounces of Yeast vs Carrots:
Baker Yeast has 166.5 times more Vitamin B1, 69 times more Vitamin B2, 40.9 times more Vitamin B3, 49.5 times more Vitamin B5, 10.9 times more Vitamin B6, 123.2 times more Vitamin B9 and more Vitamin B12 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 19.7 times more Vitamin C, more Vitamin E and 33 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Raw Carrots have insufficient amounts of Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Yeast vs Carrots:
Baker Yeast has 9.7 times more Copper, 7.2 times more Iron, 4.5 times more Magnesium, 2.2 times more Manganese, 18.2 times more Phosphorus, 3 times more Potassium, 79 times more Selenium and 33.1 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.4 times more Sodium and 17.4 times more Water than Baker Yeast.
Both Baker Yeast and Raw Carrots have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baker Yeast has 7.9 times more Energy, 31.7 times more Fat, 31.3 times more Saturated Fat, 4.3 times more Carbohydrate, 9.6 times more Fiber and 43.5 times more Protein than Raw Carrots.
While Raw Carrots contain more Sugars than Baker Yeast.
Both Baker Yeast as well as Raw Carrots have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.