Tag: Hydrogen cyanide

Over 2,000 plant species naturally produce cyanogenic glycosides, which can release toxic hydrogen cyanide when processed improperly or consumed raw. This article explores what foods are high in hydrogen cyanide and how to handle them safely to prevent adverse health effects.

Apple seeds contain a chemical compound known as amygdalin, a cyanogenic glycoside that can release hydrogen cyanide (HCN) when chewed or crushed. Despite this, the risk of poisoning from casually eating a few seeds is extremely low due to several biological factors.

While most almonds are safe and nutritious, certain types contain a potentially toxic chemical compound known as amygdalin. It is this chemical that primarily differentiates bitter almonds from the sweet varieties commonly found in stores. When broken down in the body, amygdalin can release a potent toxin, but the amount depends on the type of almond.