Can You Juice Apples with the Seeds in Them? A Look at the Dangers and the Facts

November 16, 2025 •

3 min read

Over 7,500 varieties of apples exist worldwide, yet a common food safety concern persists: can you juice apples with the seeds in them?. The short answer is that while a few seeds won't harm you, intentionally crushing and juicing them can release a harmful compound, making seed removal a crucial step for safe consumption.

Quick Summary

Apple seeds contain amygdalin, which converts to cyanide when crushed or chewed. Although a few accidentally ingested seeds are harmless, juicing pulverizes seeds and increases the risk of consuming higher, potentially toxic levels of this compound, so they should be removed beforehand.

Key Points

Amygdalin in seeds: Apple seeds contain amygdalin, a plant compound that can degrade into hydrogen cyanide when crushed.
Juicing crushes seeds: Juicers pulverize apple seeds, releasing the toxic compound amygdalin and creating a risk of cyanide exposure.
Small amounts are manageable: While the human body can process very small doses, the amount of cyanide produced from juiced seeds is higher than from casually swallowing a few whole seeds.
Remove seeds for safety: For homemade juice, removing the core and seeds is the safest practice to completely eliminate the risk of cyanide.
Taste and equipment benefits: Besides safety, removing seeds prevents a bitter flavor in your juice and protects your juicer's blades from damage.
Not a food source: The risks of juicing apple seeds far outweigh any potential, though insignificant, nutritional benefits.
Other cyanogenic foods: Apple seeds are not the only cyanogenic food; other fruit pits and certain nuts also contain amygdalin, with levels varying significantly.

The Truth Behind Amygdalin and Cyanide

Apple seeds contain a naturally occurring plant compound called amygdalin. This cyanogenic glycoside is harmless when the seed is whole and passes through the digestive tract untouched. However, when seeds are crushed, chewed, or, in this case, pulverized by a juicer, the amygdalin is released.

In the stomach, digestive enzymes break down the amygdalin, releasing hydrogen cyanide (HCN). Cyanide is a highly poisonous substance that interferes with the body's ability to use oxygen. While the body can detoxify itself from very small amounts of cyanide, consuming a large enough dose can cause serious health problems or even death. The level of risk depends on a person's body weight, tolerance, and the amount of amygdalin present, which varies by apple variety. Children are at higher risk due to their smaller body mass.

The Risks of Juicing Apple Seeds

Juicing is different from simply swallowing a few whole seeds. A juicer is specifically designed to crush and break down tough produce, meaning the seeds are pulverized in the process. This action is what makes juicing apples with seeds in them potentially hazardous. By crushing the seeds, you are essentially activating the amygdalin and incorporating the resulting cyanide into your juice. While commercial juices are processed in ways that reduce amygdalin content, the same cannot be said for homemade juice where seeds are intentionally added.

Why Removing Seeds is the Safest Practice

Health and Safety: Eliminating the risk of cyanide exposure is the most important reason to remove seeds. Even though the risk is low for moderate consumption, it's unnecessary to take any chances with a known toxin, especially when making large batches of juice or serving it to vulnerable populations like children.
Taste and Quality: Beyond the health risks, apple seeds can impart a bitter flavor to your juice. Removing them ensures a sweeter, purer apple flavor. The skin, on the other hand, is rich in fiber and vitamins, and can be juiced without concern for extra nutrients.
Equipment Protection: The hard casings of seeds can potentially cause wear and tear on your juicer's blades and filter, especially over time. Removing the core can help prolong the life of your appliance.

A Comparison of Juicing Methods


Feature	Juicing with Seeds (Not Recommended)	Juicing without Seeds (Safe Practice)
Cyanide Risk	High. Pulverized seeds release amygdalin, which becomes toxic hydrogen cyanide.	None. The amygdalin is safely discarded with the seeds.
Juice Flavor	Bitter or unpleasant due to the seeds.	Sweet and pure, highlighting the natural apple flavor.
Equipment Impact	Potential for wear and tear on blades and filter due to hard seeds.	Minimizes risk of damage to your juicer.
Nutritional Gain	Insignificant. The minuscule potential benefits are outweighed by the toxic risk.	Significant. Juicing the skin and flesh maximizes antioxidant and vitamin intake.

Alternative Uses for Apple Seeds (Outside of Juicing)

If you're looking for uses for the seeds, keep them out of your juice and consider other options. While they shouldn't be consumed, they can be utilized for other purposes.

Gardening: Planting apple seeds is a popular option. However, it is important to note that the resulting tree may not be true-to-type, meaning it won't produce the same type of apple as the parent.
Composting: Adding apple cores and seeds to your compost pile is a great way to return organic matter to the soil.
Apple Seed Oil: Processed apple seed oil, derived from the seeds, is used in some cosmetic and hair products. This oil undergoes special processing that removes the toxic compounds.

Conclusion

While a few accidentally swallowed apple seeds are not cause for alarm, deliberately juicing apples with the seeds in them is an unnecessary risk. The process of pulverizing the seeds releases amygdalin, which converts into toxic hydrogen cyanide in the digestive system. The potential health risks, combined with the bitter taste and potential for juicer damage, make removing the seeds the clear and safest choice. For the purest flavor and maximum nutritional benefits from the flesh and skin, always core your apples before juicing. For more in-depth information on the effects of amygdalin, the National Institutes of Health offers a scientific overview.

Frequently Asked Questions

Yes, swallowing a few whole apple seeds is generally considered safe. The tough outer shell prevents the amygdalin from being released, and the seeds typically pass through your digestive system intact.

According to scientific analysis, an average adult would need to consume anywhere from 83 to 500 crushed seeds to risk acute cyanide poisoning. The amount varies by apple type, body weight, and tolerance.

Mild symptoms can include headache, dizziness, nausea, and confusion. In severe cases from a large dose, it can lead to more serious issues, though this is extremely rare.

Juicing crushes the seeds, releasing the toxin amygdalin and activating its conversion to cyanide. Removing the seeds is the simplest way to ensure your homemade juice is safe.

No, peeling the apple will not remove the risk, as the amygdalin is contained within the seeds in the core. The skin and flesh are perfectly safe to consume.

Commercial apple juice is processed and often pasteurized, which helps to eliminate or reduce the amygdalin content to negligible levels, making it safe for consumption.

Yes, seeds and pits from other fruits in the Rosaceae family, such as apricots, cherries, and peaches, also contain amygdalin and should be avoided.