Lets compare vitamin content per 5 ounces of Yeast vs Roasted Almonds:
Baker Yeast has 142.7 times more Vitamin B1, 3.3 times more Vitamin B2, 11.1 times more Vitamin B3, 42.1 times more Vitamin B5, 11 times more Vitamin B6, 42.5 times more Vitamin B9 and more Vitamin B12 than Dry Roasted Almonds.
While Dry Roasted Almonds contain more Vitamin E than Baker Yeast.
Both Baker Yeast as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin C, Vitamin D and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Yeast vs Roasted Almonds:
Baker Yeast has 1.4 times more Phosphorus, 1.3 times more Potassium, 4 times more Selenium, 17 times more Sodium and 2.4 times more Zinc than Dry Roasted Almonds.
While Dry Roasted Almonds contain 8.9 times more Calcium, 2.5 times more Copper, 1.7 times more Iron, 5.2 times more Magnesium and 7.2 times more Manganese than Baker Yeast.
Comparison of macro-nutrients per 5 ounces:
Baker Yeast has 2 times more Carbohydrate, 2.5 times more Fiber and 1.9 times more Protein than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.8 times more Energy, 6.9 times more Fat, 4.1 times more Saturated Fat, 761.5 times more Omega 6 and more Sugars than Baker Yeast.
Both Baker Yeast as well as Dry Roasted Almonds have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.