Lets compare vitamin content per 7 ounces of Yeast vs Tomatoes:
Baker Yeast has 297 times more Vitamin B1, 210.5 times more Vitamin B2, 67.7 times more Vitamin B3, 151.7 times more Vitamin B5, 18.8 times more Vitamin B6, 156 times more Vitamin B9 and more Vitamin B12 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 45.7 times more Vitamin C, more Vitamin E and 19.8 times more Vitamin K than Baker Yeast.
Both Baker Yeast as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Yeast vs Tomatoes:
Baker Yeast has 3 times more Calcium, 7.4 times more Copper, 8 times more Iron, 4.9 times more Magnesium, 2.7 times more Manganese, 26.5 times more Phosphorus, 4 times more Potassium, more Selenium, 10.2 times more Sodium and 46.7 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 18.6 times more Water than Baker Yeast.
Comparison of macro-nutrients per 7 ounces:
Baker Yeast has 18.1 times more Energy, 38.1 times more Fat, 35.8 times more Saturated Fat, 10.6 times more Carbohydrate, 22.4 times more Fiber and 46 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Sugars than Baker Yeast.
Both Baker Yeast as well as Raw Ripe Red Tomatoes have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.