Lets compare vitamin content per 7 ounces of Yeast vs Tomatoes in Juice with Salt:
Baker Yeast has 19.1 times more Vitamin B1, 72.7 times more Vitamin B2, 56.5 times more Vitamin B3, 115.4 times more Vitamin B5, 13.5 times more Vitamin B6, 292.5 times more Vitamin B9 and more Vitamin B12 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, 42 times more Vitamin C, more Vitamin E and 6.5 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Yeast vs Tomatoes in Juice with Salt:
Baker Yeast has 8.4 times more Copper, 3.8 times more Iron, 5.4 times more Magnesium, 4.6 times more Manganese, 37.5 times more Phosphorus, 5 times more Potassium, 11.3 times more Selenium and 66.2 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.3 times more Sodium and 18.7 times more Water than Baker Yeast.
Both Baker Yeast and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Calcium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baker Yeast has 20.3 times more Energy, 30.4 times more Fat, 29.4 times more Saturated Fat, 11.9 times more Carbohydrate, 14.2 times more Fiber and 51.2 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Sugars than Baker Yeast.
Both Baker Yeast as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.