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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.
gbj_tester-
If the tasty chemicals are good for you, or more likely if the same thing that affects how much tasty stuff there is also affects how good it is for you.
Cheap supermarket food is cheap in part because of their expertise at things like storage conditions meaning 'fresh' stuff might be on the shelves long after being picked.
At a guess this lack of freshness would reduce tastiness and nutrients. And partly explain why supermarket tomatoes taste nothing like home gown ones.
lemonade
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.