Lets compare vitamin content per 100 grams of Compressed Yeast vs Oranges:
Compressed Baker Yeast has 21.6 times more Vitamin B1, 28.3 times more Vitamin B2, 43.6 times more Vitamin B3, 19.6 times more Vitamin B5, 7.2 times more Vitamin B6 and 26.2 times more Vitamin B9 than Raw Oranges.
While Raw Oranges contain more Vitamin A, 532 times more Vitamin C and more Vitamin E than Compressed Baker Yeast.
Both Compressed Baker Yeast as well as Raw Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Compressed Yeast vs Oranges:
Compressed Baker Yeast has 3.3 times more Copper, 32.5 times more Iron, 4 times more Magnesium, 8 times more Manganese, 24 times more Phosphorus, 3.3 times more Potassium, 16.2 times more Selenium, more Sodium and 142.4 times more Zinc than Raw Oranges.
While Raw Oranges contain 2.1 times more Calcium and 1.3 times more Water than Compressed Baker Yeast.
Comparison of macro-nutrients per 100 grams:
Compressed Baker Yeast has 2.2 times more Energy, 15.8 times more Fat, 1.5 times more Carbohydrate, 3.4 times more Fiber and 8.9 times more Protein than Raw Oranges.
While Raw Oranges contain more Sugars than Compressed Baker Yeast.
Both Compressed Baker Yeast as well as Raw Oranges have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.