How does color affect the nutritional value of a fruit or vegetable?
Is there a big difference in the nutritional value of a fruit or vegetable due to their color or size? I'm not talking about a banana that turns brown or an orange that is a little bigger than another orange, I'm talking about red apples vs green apples? white portabella mushrooms vs brown portabella mushrooms? carrots vs baby carrots? tomatoes vs cherry tomatoes?? etc.