Would define a vegetable or a fruit? How do they acquire fructose?

Question

Do you know by which process do fruits "acquire" fructose? I am asking becasue I have recently discovered that, as well as lactose-intolerant, I am also fructose-intolerant (well, they call it malabsorbtion, but it is the same stuff!). I was trying to stay away from fruits and have more vegs, when I discovered that some of those, also contain fructose because they could be considered fruits.... Any help would be welcome, as the reaction I get is pretty bad!
Also, if you happen to know where I can find a table with the fructose content in food, I would be most grateful!

Thanks x

Answer 1

I'm not a big wiki fan, but there is a list of foods with fructose at http://en.wikipedia.org/wiki/Fructose_malabsorption#Foods_with_high_fructose_content

You might also be interested in this article about fructose intolerance.
http://www.allergyadvisor.com/educational/sept2002_2.htm

Answer 2

Fructose (or levulose) is a simple sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose. Honey, tree fruits, berries, melons, and some root vegetables, such as beets, sweet potatoes, parsnips, and onions, contain fructose, usually in combination with sucrose and glucose. Fructose is also derived from the digestion of sucrose, a disaccharide consisting of glucose and fructose that is broken down by glycoside hydrolase enzymes during digestion. Fructose is the sweetest naturally occurring sugar, estimated to be twice as sweet as sucrose.

Fructose is often recommended for, and consumed by, people with diabetes mellitus or hypoglycemia, because it has a very low Glycemic Index (GI) relative to cane sugar (sucrose). However, this benefit is tempered by concern that fructose may have an adverse effect on plasma lipid and uric acid levels, and the resulting higher blood levels of fructose can be damaging to proteins (see below). The low GI is due to the unique and lengthy metabolic pathway of fructose, which involves phosphorylation and a multi-step enzymatic process in the liver. See health effects and glycation for further information.

Fructose is used as a substitute for sucrose (common sugar) because it is less expensive and has little effect on measured blood glucose levels. Often, fructose is consumed as high fructose corn syrup, which is corn syrup (glucose) that has been enzymatically treated by the enzyme glucose isomerase. This enzyme converts a portion of the glucose into fructose thus making it sweeter. This is done to such a degree as to yield corn syrup with an equivalent sweetness to sucrose by weight. While most carbohydrates have around the same amount of calories, fructose is sweeter and manufacturers can use less of it to get the same result. The free fructose present in fruits, their juice, and honey is responsible for the greater sweetness of these natural sugar sources.

Answer 3

Fruits have seeds, veggies don't