Should you remove the core of an apple before juicing? The definitive answer

January 4, 2026 •

4 min read

An average apple contains only a handful of seeds, and you would need to chew and consume upwards of 150 crushed seeds in one sitting to risk cyanide poisoning. This fact debunks the common myth that juicing a single apple core is inherently dangerous.

Quick Summary

The decision to remove an apple core before juicing depends on your equipment, desired taste, and risk tolerance. While seeds contain a compound that can release cyanide if crushed, the quantity is negligible for most juicing. Consider your juicer type and flavor preference before prepping.

Key Points

Safety Depends on Equipment: With masticating (slow) juicers, the core can be included as seeds are expelled. With high-speed blenders and centrifugal juicers, remove the core to avoid pulverizing the seeds.
Amygdalin Risk is Minimal: The cyanide-producing compound in apple seeds (amygdalin) is not harmful in the small quantities found in a few apple cores. The seed's hard outer layer prevents it from being digested easily.
Core Offers Probiotic Benefits: The apple core and seeds contain a higher concentration of beneficial bacteria that are good for gut health, according to some studies.
Flavor is Affected: Including the core can introduce a slightly woody or bitter taste to your juice, which may alter the overall flavor profile.
Maximized Yield vs. Prep Time: Juicing with the core can increase your yield slightly and save prep time, but you might sacrifice some taste purity.
Remove Stems and Wash: Regardless of your choice, always remove the tough stem to prevent juicer damage and wash apples thoroughly to remove pesticides.

Debunking the cyanide scare: Understanding amygdalin

One of the primary reasons people are told to remove an apple core is the presence of a compound called amygdalin in the seeds. When apple seeds are crushed and digested, amygdalin can be converted into hydrogen cyanide, a toxic substance. This fear, however, is often disproportionate to the actual risk.

The truth about toxicity

The hard outer shell of an apple seed is tough enough to pass through the digestive system mostly intact. It is only when the seeds are pulverized that the amygdalin is released into the body's system. Experts indicate that a lethal dose of cyanide would require consuming a very high number of crushed seeds—far more than you would find in a single apple or even a large batch of juice. The average apple has about 5 to 8 seeds, and the body can naturally detoxify the trace amounts of cyanide that might be released.

The juicer factor: Masticating vs. centrifugal vs. blending

The equipment you use is the single most important factor in deciding whether to remove the core.

Slow (masticating) juicers

With a slow juicer, the core can often be included safely. These juicers work by crushing and pressing produce slowly, and they are designed to separate the hard, fibrous parts (like seeds) from the juice, expelling them with the dry pulp. This process minimizes the risk of crushing the seeds, making it a viable option for those who want maximum yield and efficiency.

Centrifugal juicers and high-speed blenders

In contrast, high-speed blenders and centrifugal juicers are much more aggressive. The high-speed blades can and will pulverize the hard apple seeds, potentially releasing amygdalin directly into your juice. For this reason, if you use a centrifugal juicer or a blender, it is highly recommended to remove the core and seeds as a precaution. While the quantity of cyanide released is still unlikely to be harmful, it eliminates the risk entirely.

Beyond the seeds: Pros and cons of juicing the core

The core isn't just seeds; it also contains beneficial components. The core and seeds of an apple are reported to contain a higher concentration of beneficial bacteria compared to the flesh. This gut health-promoting bacteria is a compelling reason for some to consider juicing the whole apple. The core is also a source of pectin, a soluble fiber that aids digestion.

The downsides

Flavor: Juicing the core can introduce a slightly bitter, woody flavor to your juice, which may not be to everyone's liking. The stem, in particular, can be tough and should be removed with any juicer.
Equipment: The hard parts of the core, if not expelled properly, can cause unnecessary wear and tear on your juicer's components, especially with lower-quality models.

Comparison: Juicing with vs. without the core


Feature	With Core (Slow Juicer)	Without Core (All Juicers)
Safety Risk	Minimal. Seeds typically expelled with pulp.	Virtually zero. Seeds are removed entirely.
Nutrient Density	Potentially higher due to gut bacteria and pectin in the core.	Very high, but lacks the core's probiotic bacteria content.
Juice Yield	Slightly higher. The core contains some juice.	Normal. The small amount of juice in the core is lost.
Flavor Profile	Can be slightly bitter or woody due to the fibrous core.	Classic, clean apple flavor.
Prep Time	Quicker. Less time spent coring apples.	Longer. Requires more prep time per apple.
Equipment Wear	Low risk with a high-quality masticating juicer.	None related to the core.

Best practices for juicing apples

Regardless of your choice, a few best practices will ensure a safe and delicious juice experience:

Wash thoroughly: Apples are frequently treated with pesticides, so a thorough wash is crucial, especially if juicing with the skin on.
Choose organic: Using organic apples further minimizes pesticide exposure when juicing the skin and core.
Trim the ends: Always remove the stem and blossom end of the apple, as they can be tough and clog the machine.
Add lemon juice: A small squeeze of fresh lemon juice can help prevent the apple juice from oxidizing and turning brown quickly.
Consider pasteurization: Some commercial juices are pasteurized, and heating can reduce any potential cyanide risk. Home juicing is typically consumed fresh, so this is not a factor for most users.

Conclusion

The decision of whether you should remove the core of an apple before juicing largely depends on your juicer and personal preferences. The risk of cyanide poisoning from juicing a few apple cores is minimal, as the lethal dose is far higher than what you would encounter. For slow juicer owners, including the core can offer a slight yield increase and some beneficial probiotic bacteria without significant risk. However, users of high-speed blenders and centrifugal juicers should stick to coring their apples to prevent pulverizing the seeds into their juice. Ultimately, with proper preparation, you can enjoy a delicious and healthy apple juice while navigating this common juicing dilemma. For more information on the safety of apple seeds, you can refer to resources like Medical News Today.

Frequently Asked Questions

No, accidentally juicing or swallowing a few apple seeds is unlikely to cause any harm. The hard seed coating prevents the release of amygdalin, and the amount in a few seeds is far below toxic levels for adults.

A slow (masticating) juicer typically expels the seeds intact with the pulp, making it safer to include the core. A centrifugal juicer uses high-speed blades that can pulverize the seeds, so removing the core is recommended.

Yes, juicing the fibrous core can add a slightly bitter or woody taste to the final product. The flavor difference is subtle but noticeable for some.

Some research suggests the core contains higher concentrations of beneficial gut bacteria and prebiotic fiber (pectin).

It is highly recommended to use organic apples if you plan to juice the core and skin, as apples are often treated with pesticides.

You can use an apple corer tool or simply cut the apple into quarters and slice off the center core containing the seeds. The chunks can then be fed into your juicer.

It's best to remove the hard stem and blossom end, as they can be tough and potentially clog or damage your juicer, especially with masticating or centrifugal models.