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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-
Depends. Peas lose nutrition very quickly after picking. Frozen peas are better for you than day old picked ones iirc.
So rather depends on a case by case basis, how fresh, how far it’s travelled etc. But generally most things dug up/harvested and got to plate asap will be better.
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would a tastier tomato be indicative of higher nutrient content compared to a similar but insipid tomato?
Only if the tasty chemicals are also good for you. The tasty part of a tomato (and most other things) is a very tiny proportion of the total mass. Because of the way taste is experienced (i.e. mainly olfactory detection of volatile organics), serving temperature makes more difference than cultivation conditions all else being equal.
dancing james
gbj_tester
Depends which produce and which nutrients you're measuring.