Are you looking at any crop in particular? I can mention that in apples there is currently breeding and testing work on red-fleshed selections. Very strong flavors, sugars, acids, tannins all blasting off. Definitely higher nutrient content, but . . . they don’t store well. The more pigment in the flesh, the shorter the storage window.

I know that the food I produce is mostly fiber, sweetness, and water, with some health-promoting molecules making up a very small amount of the fruit. But it’s a way healthier a choice than a cookie! And more palatable to most people than, say, seaweed jerky.