Lets compare vitamin content per 100 grams of Navel Oranges vs Compressed Yeast:
Raw Navel Oranges have more Vitamin A, 591 times more Vitamin C and more Vitamin E than Compressed Baker Yeast.
While Compressed Baker Yeast contains 27.6 times more Vitamin B1, 22.2 times more Vitamin B2, 28.9 times more Vitamin B3, 18.8 times more Vitamin B5, 5.4 times more Vitamin B6 and 23.1 times more Vitamin B9 than Raw Navel Oranges.
Both Raw Navel Oranges as well as Compressed Baker Yeast have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Navel Oranges vs Compressed Yeast:
Raw Navel Oranges have 2.3 times more Calcium and 1.2 times more Water than Compressed Baker Yeast.
While Compressed Baker Yeast contains 3.8 times more Copper, 25 times more Iron, 3.6 times more Magnesium, 6.9 times more Manganese, 14.6 times more Phosphorus, 3.6 times more Potassium, more Selenium, 30 times more Sodium and 124.6 times more Zinc than Raw Navel Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Navel Oranges have more Sugars than Compressed Baker Yeast.
While Compressed Baker Yeast contains 2.1 times more Energy, 12.7 times more Fat, 1.4 times more Carbohydrate, 3.7 times more Fiber and 9.2 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges as well as Compressed Baker Yeast have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.