Fructose is by definition a vegetable sugar
Not really. But some vegs are high on fructose; such as onions (2% fructose by weight).
This sort of chemical substance is often named after where people found it first, but that doesn’t mean you’ll only find it in that place. Lactic acid is named after milk, but you’ll find plenty in sauerkraut; malic acid after apples, but you’ll find it in rhubarb too; taurine is named after bulls, but you’ll find it in every meat; and so goes on.
This question is confusing. Vegetables have fructose…
I understood it as “is there a sugar associated with vegetables, like fructose is associated with fruits?”.
Yes, it’s called fructose.
By “associated” I mean “named after it”. This is clear by context given OP is asking about “veggie-fructose” and “vructose”, as if you got some substance out there named after vegs.
And yes, as my answer shows it, I am aware vegetables often contain fructose.
I’ll counter with another question: are tomatoes and peppers fruit or vegetables?
Sucrose is made up of glucose and fructose, so anything that contains sucrose contains fructose bound to glucose.
And just like fructose isn’t directly related to fruit, glucose isn’t directly related to glue. And sucrose doesn’t come from suits.
Galactose is outta this world
are tomatoes and peppers fruit or vegetables?
they are both. fruit is a classification based on the part of a plant (stem, leaf, fruit, etc.), while vegetable groups them by how they can be used.
It’s more complicated than that — there are two partially overlapping bundles of meaning associated with the word “fruit”:
- botanical fruit: a part of the plant that contrasts with “stem”, “leaf”, “root”, etc.
- culinary fruit: a role for things that are often eaten raw, or cooked for sweet dishes; typically sweet, at most sour. Opposed to “vegetable”, “legume”, “starch”, “dairy”, “meat” etc.
Those bundles of meaning could be associated with different words*, but in English they happen to be associated with the same word.
So. Tomatoes, bell peppers, cucumbers etc. are botanical fruits (sense #1), but they are not culinary fruits (sense #2). With strawberries and rhubarbs being kind of the opposite: culinary-wise they’re treated as fruits, but one is a receptacle and the other a petiole (leaf stem).
*Portuguese splits both into “fruto” and “fruta” respectively.
Yes, that’s kind of the point of my question.
try a carrot shake, sweet as hell
As the years go by, I tend more and more to want less sugar in favor of more protein and especially fat. But the things I ate as a kid or even younger adult, I can’t stand now. I want as little sweetness as possible, tartness, sour, acidic, savory, umami. Those are my jams now
I love a nice tart as hell exclusively raspberry smoothie with 10% fat yogurt and coconut cream/milk with no added sugar and still very low sugar. 😋Makes your lips pucker eve worse than the bootyhole
Carrots do have free fructose, but most of their sweetness is from sucrose. This table for example lists 0.8% fructose, 2.7% sucrose.
