At least, not in terms of their nutritional value-- Some pack a wallop in the vitamin and mineral department, while others are less nutritious. So here's your guide to eating the best ones based on their colors. This comes from the American Dietetic Association and Reader's Digest .com:
RED For the most nutrients, eat tomatoes, red peppers and strawberries instead of apples. They contain the cancer-fighting antioxidant lycopene.
ORANGE and YELLOW: Choose carrots, winter squashes, cantaloupe, oranges and grapefruits more often than corn or bananas. These are especially rich in beta-carotene, which may reduce the risk of some cancers.
And PURPLE fruits and vegetables are good, like eggplant. Purple foods contain antioxidants that help prevent clot formation, which reduces the risk of heart disease and stroke.
When choosing GREEN vegetables Select dark lettuces, spinach, broccoli and Brussels sprouts, which are healthier than iceberg lettuce and green beans--The darker greens contain natural chemicals that boost production of cancer-fighting enzymes in your body.
And finally, when it comes to the WHITE foods, opt for cauliflower more often than potatoes, onions or mushrooms. And garlic is also good. It's been credited with lowering cholesterol and fighting tumors.
Just something to think about the next time you hit the produce aisle.