That's very interesting defrost49. I'm going to look into it.
Thanks for posting about it.
One thing I wanted to ask about, is that I grew purple pole beans and purple peppers once, and when you cooked them they turned green. (which was disappointing). Would those still be higher in the nutrients?

I have a lot to learn and remember so I looked it up:
Royal Burgundy fades the longer cooked. Add raw beans to salad for maximum color and maximum anthocyanin value.
Also good Royalty Purple.
Colored fresh peas and beans that are red, blue or purple have more phytonutrients than traditional green varieties.
Odd, peppers aren't in the book.
Phytonutrients are produced by plants. These include antioxidants, certain compounds that reduce the risk of infection, lower blood pressure, lower LDL cholesterol, etc.

I was disappointed to learn my favorite apple varieties do not contains as many phytonutrients as others and the original wild varieties of apples contain a huge amount.

When plants were bred for higher sugar content such as super sweet varieties of corn, they usually lost nutritional value.