Let's be honest - most of us should eat more fruits and vegetables. But, is eating one type of produce just as good as the next? Not exactly. Jo Robinson, who wrote Eating on the Wild Side, says that all fruits and vegetables are not created equal. That's because farmers have spent centuries breeding plants to improve their flavor and shelf-life. And that comes at a cost: Because farm-raised produce generally has fewer healthy compounds and phytonutrients than their wild-grown cousins. For example, purple potatoes have 28 times more cancer-fighting compounds than the russet potatoes in most grocery stores. Of course, most of us can't forage in the fields for wild fruits and vegetables. So, here's how to get a bigger nutritional bang for your buck. You can make these swaps at the grocery store. You simply want to choose less common produce: For example, if you're buying apples, try Granny Smith. They've got twice the phytonutrients of Red Delicious apples. You also get a bigger nutritional boost by using scallions instead of regular onions. Scallions contain five times more phytonutrients than many common onions. When it comes to peaches, choose white peaches over ones with yellow flesh. They have five times the phytochemicals. If you'd like to go wild: Two of the best choices are wild blueberries and dandelion greens. Wild blueberries have 50-percent more antioxidants than the cultivated varieties. And dandelion greens have 7 times more phytonutrients than spinach. And they're available at many supermarkets. * And you can increase the nutrients in watermelons and tomatoes simply by leaving them at room temperature. They lose antioxidants when they're chilled in the refrigerator.