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I’ve read the opposite regarding nutrient levels, but I imagine it depends on the farming operation where the produce is grown. Heavily commercialized organics (Trader Joe’s, etc) are likely grown in soil that’s less rich than smaller-scale organics (farmers’ markets, etc), due to demand. Regardless, eating a lot of produce is inherently healthier than NOT eating a lot of produce, so I would say just do your best.
Also, the picky-consumer thing is totally true. I help run an organization that makes free meals for the homeless on a weekly basis, and a lot of the donations we receive from farmers at the local farmers markets are “too ugly” to sell: apples with scars, ripped or hole-y swiss chard, peaches that have those weird dents from being poked by a branch early in the growth period, etc. They’re totally fine, but nobody wants to buy them.