Lets compare vitamin content per 100 grams of Valencia Oranges vs Yeast:
Raw Valencia Oranges have more Vitamin A and 161.7 times more Vitamin C than Baker Yeast.
While Baker Yeast contains 126.3 times more Vitamin B1, 100 times more Vitamin B2, 146.7 times more Vitamin B3, 54 times more Vitamin B5, 23.8 times more Vitamin B6, 60 times more Vitamin B9 and more Vitamin B12 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Baker Yeast have insufficient amounts of Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Yeast:
Raw Valencia Oranges have 1.3 times more Calcium and 17 times more Water than Baker Yeast.
While Baker Yeast contains 11.8 times more Copper, 24.1 times more Iron, 5.4 times more Magnesium, 13.6 times more Manganese, 37.5 times more Phosphorus, 5.3 times more Potassium, more Sodium and 132.3 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have more Omega 3 than Baker Yeast.
While Baker Yeast contains 6.6 times more Energy, 25.4 times more Fat, 28.6 times more Saturated Fat, 3.5 times more Carbohydrate, 10.8 times more Fiber and 38.9 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Baker Yeast have insufficient amounts of Omega 6, Cholesterol, Glucose and Sucrose in 100 g.