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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.

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5 years ago

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When it comes to calories, protein, carbs, fats, etc...they are all pretty much the same (size considered). However, they do vary in phytochemicals and antioxidants depending on the color. Check out this research on different apple varieties: http://www.nutritionj.com/content/3/1/5

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