Do all fruit seeds have cyanide in them?

December 22, 2025 •

4 min read

According to the National Institutes of Health, over 2,500 plant species contain naturally occurring cyanogenic glycosides. But do all fruit seeds have cyanide in them? The answer is no, and the risk to humans is often overstated, typically only occurring with the ingestion of large quantities of specific, crushed seeds.

Quick Summary

Not all fruit seeds contain cyanogenic compounds. The risk of cyanide poisoning is limited to specific fruits, particularly stone fruits and some pome fruits like apples, only when their seeds are crushed and consumed in large amounts. Other fruit seeds are safe to eat and can even be nutritious. It's important to know which seeds to avoid and how cyanide affects the body.

Key Points

Not all fruit seeds contain cyanide: Only specific fruits, primarily those in the Rosaceae family like apples and stone fruits, contain cyanogenic compounds.
Toxins are activated when seeds are crushed: Cyanide is released from compounds like amygdalin only when the seed's tough protective layer is broken and metabolized by enzymes in the stomach.
Swallowing whole seeds is typically harmless: The outer shell of most seeds is tough enough to pass through the digestive system intact, preventing the release of toxic compounds.
Fatal poisoning requires a large dose: An adult would need to chew and ingest hundreds of crushed seeds from fruits like apples to reach a lethal dose, making accidental poisoning extremely rare.
The fruit flesh is safe to eat: The toxins are concentrated in the seeds and pits, not the surrounding fruit flesh, which is safe and healthy for consumption.
Many common fruit seeds are completely safe: Seeds from grapes, kiwis, and berries do not contain cyanogenic compounds and can be safely consumed.
Processing reduces toxicity: Heat treatments like pasteurization or cooking can destroy or remove cyanogenic compounds, making processed foods and juices safe.
Bitter almonds pose a risk: While sweet almonds are safe, bitter almonds contain high levels of amygdalin and should never be consumed raw.

The Truth Behind Cyanide in Fruit Seeds

The idea that fruit seeds contain cyanide is a common concern, but the reality is more nuanced than a simple yes or no. The vast majority of fruit seeds and the edible fruits themselves are perfectly safe to eat. However, a select group of seeds, particularly within the Rosaceae family (which includes stone fruits and pome fruits), do contain a chemical compound called amygdalin. This compound is not cyanide itself, but when the seeds are crushed or chewed, it can be hydrolyzed by stomach enzymes to release hydrogen cyanide, a toxic substance.

How Cyanogenic Glycosides Work

Cyanogenic glycosides are a defense mechanism plants have evolved to protect their seeds from herbivores. The compound, such as amygdalin, and the enzyme that breaks it down are stored separately within the seed. It is only when the seed's cellular structure is disrupted, like by chewing, that the two components mix and the toxic reaction occurs. An important distinction is that swallowing a few intact, uncrushed seeds is generally not a concern, as the tough outer shell prevents the amygdalin from being released.

Fruits with Cyanogenic Seeds

Certain common fruits contain seeds that are known to harbor cyanogenic compounds. These include, but are not limited to:

Apples: The small, black seeds inside apples contain amygdalin.
Pears: Similar to apples, pear seeds also contain amygdalin.
Cherries: Cherry pits (or stones) contain kernels with amygdalin.
Apricots: The kernel inside the apricot pit contains significant amounts of amygdalin.
Peaches: Like other stone fruits, the pit's kernel contains amygdalin.
Plums: The kernel of a plum pit also possesses cyanogenic compounds.

Fruits with Seeds that are Safe to Eat

Conversely, a huge variety of fruits have seeds that are not cyanogenic and are either edible or harmless if accidentally ingested. Some of these include:

Grapes: The seeds of grapes are perfectly safe to eat and contain no cyanide.
Kiwis: The tiny, edible seeds found in kiwi fruit are not a cyanide risk.
Strawberries: The small yellow 'seeds' on the outside of strawberries are not cyanogenic.
Raspberries and Blackberries: The edible seeds in these berries are safe.
Watermelon: Although large and often spit out, watermelon seeds are safe to consume and can even be roasted for a snack.
Passion Fruit: The seeds of passion fruit are crunchy and delicious to eat along with the pulp.

Comparing Cyanogenic vs. Non-Cyanogenic Seeds

To better understand the difference, here is a comparison of typical traits:


Feature	Cyanogenic Seeds (e.g., Apple, Cherry)	Non-Cyanogenic Seeds (e.g., Watermelon, Kiwi)
Toxin Presence	Contain amygdalin, which converts to cyanide when crushed.	Do not contain cyanogenic glycosides.
Protection	Tough, bitter coating to deter chewing.	Often soft or small and meant to be ingested.
Taste	Bitter, serving as a natural warning.	Mild or neutral taste.
Risk to Humans	Negligible if seeds are swallowed whole; risk only with large amounts of crushed seeds.	No risk of cyanide poisoning from ingestion.
Common Use	Not typically consumed; kernels sometimes used improperly for supplements.	Often consumed with the fruit or as a separate snack.

The Dosage Determines the Poison

For a healthy adult, the amount of crushed cyanogenic seeds required to cause symptoms of cyanide poisoning is substantial. For example, one would need to chew and ingest hundreds of apple seeds, or dozens of apricot kernels, to approach a toxic dose. The body can also detoxify small amounts of cyanide. The concern is mainly for those who intentionally grind and consume large quantities of these seeds, sometimes for unproven health benefits, or for children who have a lower body weight.

What About Almonds?

Almonds are a special case, as they are a seed from a stone fruit (a member of the Prunus genus). There are two types: sweet almonds and bitter almonds. Sweet almonds, the kind found in grocery stores, contain only negligible traces of amygdalin. Bitter almonds, however, contain high levels of the compound and are not sold for general consumption due to their toxicity. Processing methods like cooking or pasteurization also effectively reduce or eliminate cyanogenic compounds from foods.

Conclusion: Caution with Crushed Seeds, Not the Fruit

It is a myth that all fruit seeds contain cyanide. The presence of cyanogenic compounds like amygdalin is confined to the seeds and pits of a limited number of fruits, particularly pome and stone fruits in the Rosaceae family. The risk of poisoning is low for most people under normal circumstances, as it requires the crushing and consumption of a very large quantity of these specific seeds. For fruits with cyanogenic potential, such as apples and cherries, the fruit's flesh is perfectly safe. For other fruits like grapes, watermelon, and strawberries, the seeds are completely harmless. As a best practice, avoid intentionally consuming or grinding the seeds of stone and pome fruits, especially for children or those with a lower body weight. If accidental ingestion of a few seeds occurs, there is generally no cause for concern.

What are Cyanogenic Glycosides?

Cyanogenic glycosides are naturally occurring plant toxins that are not toxic on their own. They become poisonous when metabolized in the digestive system, where enzymes break them down to release toxic hydrogen cyanide. Plants often sequester these compounds and the enzymes in separate cellular compartments, ensuring the toxins are only released when the tissue is damaged, for instance, by chewing.

Safe Handling of Potentially Cyanogenic Foods

Pits and Seeds: Always remove the pits from stone fruits like cherries and apricots before blending into smoothies or processing for consumption.
Apples and Pears: Avoid intentionally chewing or grinding apple and pear seeds. For juicing, remove the cores first.
Bitter Almonds: Never consume raw bitter almonds. The sweet almonds widely available in stores are safe.
Processing: Heat can reduce the toxicity. Cooked or pasteurized products derived from these fruits are typically safe.
Children and Pets: Take extra care to prevent children and pets from ingesting potentially harmful seeds and pits.

Frequently Asked Questions

No, it is highly unlikely to die from eating a single apple seed. The amount of cyanide-producing compound, amygdalin, in a single seed is far too small to cause harm. A lethal dose requires the chewing and consumption of hundreds of seeds.

Yes, apple cores are safe to eat, assuming you do not chew or consume a large number of the seeds within them. The core's flesh and the fruit's pulp do not contain harmful levels of cyanide.

No, strawberry seeds do not contain cyanide-producing compounds. The tiny yellow 'seeds' on the exterior of strawberries are achenes and are completely safe to eat.

Accidentally swallowing a whole cherry pit is unlikely to cause harm. The pit's hard exterior prevents the release of the amygdalin inside, so it will pass through your digestive system unchanged. The risk is from chewing and ingesting multiple pits.

Mango seeds do contain small amounts of cyanogenic glycosides, but the amount is considered negligible, and the pit is typically discarded. Like other stone fruits, the primary risk comes from consuming the crushed kernel inside the pit.

Yes, bitter almonds and sweet almonds are different in their cyanogenic content. Sweet almonds, widely available, contain negligible levels. Bitter almonds, however, have high concentrations of amygdalin and are not sold for general consumption due to their toxicity.

Processing methods that involve heat, like pasteurization or cooking, are very effective at reducing or removing cyanogenic compounds from foods. This is why commercially produced juices and canned fruits are safe even if seeds were part of the initial processing.