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gbj_tester-
Thanks for the reply. Let’s say tomatoes: would a tastier tomato be indicative of higher nutrient content compared to a similar but insipid tomato? Please assume factors such as variety, maturity, region of origin are the same, but there could be variation in growth techniques, fertilisation, etc.
I don’t remember enough of my high school biochem classes to specify nutrients.
Eseman
Is there a link between the taste of fresh produce and its nutritional value content?