What are the disadvantages of eating apple seeds?

November 7, 2025 •

4 min read

Approximately 1 in every 5 Americans eats the entire apple, including the core and seeds, potentially unaware of the hidden dangers within the seeds. The primary disadvantage of eating apple seeds is the presence of amygdalin, a compound that releases the toxic chemical cyanide when the seeds are chewed or crushed.

Quick Summary

Apple seeds contain amygdalin, which can produce hydrogen cyanide if chewed or crushed. Ingestion of a large quantity of crushed seeds can lead to severe cyanide poisoning, which interferes with cellular oxygen supply. While swallowing a few whole seeds is generally not a concern, intentional consumption or large amounts can be dangerous.

Key Points

Amygdalin content: Apple seeds contain a toxic compound called amygdalin, which can release poisonous hydrogen cyanide during digestion.
Chewing increases risk: The tough outer coating of apple seeds protects the amygdalin, so swallowing them whole is relatively safe. Chewing or crushing releases the toxin, making it dangerous.
Large dose required for harm: An adult would likely need to consume over 150 crushed seeds to be at serious risk of cyanide poisoning, a quantity far greater than found in a single apple.
Cyanide interferes with oxygen: The hydrogen cyanide produced from amygdalin can damage the heart and brain by disrupting the body's ability to use oxygen.
Children are more vulnerable: Due to their smaller size, the threshold for cyanide poisoning is lower for children, making it especially important to keep seeds away from them.
Symptoms of toxicity: Early signs of cyanide poisoning can include headaches, dizziness, nausea, and confusion.
Seek medical help for large ingestion: If a significant number of crushed seeds are consumed and symptoms appear, seek medical attention immediately.

Cyanide Toxicity from Amygdalin

The most significant disadvantage of eating apple seeds is the risk of cyanide poisoning. Apple seeds contain a natural compound called amygdalin, a cyanogenic glycoside that is converted into toxic hydrogen cyanide (HCN) when it comes into contact with human digestive enzymes. While the seeds have a tough outer coat that protects the compound when they are swallowed whole, chewing or crushing them allows the amygdalin to be released into the body. The level of amygdalin can vary depending on the apple variety, with some studies showing higher concentrations in Golden Delicious and Red Delicious apples.

How Cyanide Affects the Body

Cyanide is a potent poison that interferes with the body's ability to use oxygen at a cellular level. This disruption can cause severe and widespread damage to vital organs that depend heavily on a continuous supply of oxygen, such as the heart and brain. The body can process very small amounts of cyanide, but high concentrations can overwhelm this natural detoxification system, leading to serious health complications or even death.

Cyanide Poisoning Symptoms

The symptoms of cyanide poisoning vary depending on the dose and the speed of consumption. Mild exposure might lead to a few unpleasant side effects, while a large, acute dose can cause a medical emergency.

Common symptoms of cyanide toxicity include:

Headaches and dizziness
Nausea and stomach pain
Vomiting
Confusion
Dilated pupils
Anxiety

More severe symptoms can include:

Shortness of breath
Low blood pressure
Seizures
Reduced consciousness
Coma or death

Comparison of Ingested Apple Seeds


Feature	Swallowing Whole Seeds	Chewing or Crushing Seeds
Amygdalin Release	Minimal to none. The tough outer shell protects the compound from digestion.	High. The action of chewing releases the compound, making it available for digestion.
Cyanide Risk	Very low. The seeds typically pass through the digestive system undigested.	Potentially high, especially if a large number of seeds are consumed.
Symptom Risk	Extremely unlikely to cause any symptoms.	Risk of mild to severe cyanide poisoning, depending on the quantity ingested.
Required Quantity for Harm	N/A. Swallowing whole seeds poses no significant risk.	Potentially harmful with as few as 83-100 seeds for a child or 150+ seeds for an adult.

Practical Precautions for Avoiding Apple Seed Dangers

Given the potential risks, especially for children or pets, it is best practice to avoid consuming apple seeds intentionally. Here are some simple steps to ensure safety:

Remove Seeds Before Processing: If you are making apple juice, smoothies, or other recipes that involve blending whole apples, always remove the core and seeds first. Processing can crush the seeds and release amygdalin into your food or drink.
Educate Children: Teach young children not to eat the core of an apple and to spit out any seeds they find. Children are more vulnerable to poisoning due to their lower body weight.
Dispose of Apple Cores Safely: Ensure that apple cores with seeds are not accessible to pets, as they too are susceptible to cyanide poisoning.
Know the Symptoms: While accidental ingestion of a few seeds is not typically dangerous, it is important to be aware of the symptoms of cyanide poisoning just in case. If a large number of seeds were chewed or crushed, seek immediate medical attention. The Poison Control Center is a valuable resource for guidance.

Conclusion

While accidentally swallowing a few intact apple seeds is highly unlikely to cause harm, actively chewing or ingesting a large quantity of crushed seeds can be dangerous due to the release of cyanide. The health risks associated with cyanide poisoning, even if mild, make it clear that consuming apple seeds provides no benefits and should be avoided. To enjoy the many health benefits of apples, simply discard the core and seeds before eating. By taking a few simple precautions, you can safely enjoy this nutritious fruit without any worry.

Key Takeaways

Apple seeds contain amygdalin: This compound is a cyanogenic glycoside that turns into toxic hydrogen cyanide during digestion.
Risk is in crushing the seeds: Swallowing whole seeds is generally safe because the tough outer layer prevents the release of amygdalin.
Large quantities are dangerous: The risk of cyanide poisoning is low with a few seeds but increases significantly with intentional consumption or large, crushed amounts.
Children are more susceptible: Due to their lower body weight, children can be at a higher risk of poisoning from a smaller number of seeds.
Cyanide disrupts oxygen use: The released hydrogen cyanide interferes with cellular oxygen supply, which can be damaging to the heart and brain.
Symptoms of poisoning exist: Mild cyanide exposure can cause headaches, dizziness, and nausea, while severe cases can lead to seizures and death.
Take simple precautions: It is best to remove apple seeds before blending or cooking and to teach children to avoid eating the core.

Frequently Asked Questions

Yes, apple seeds contain amygdalin, a compound that releases cyanide when chewed or crushed. While a small number of whole seeds is unlikely to be harmful, a large amount of crushed seeds can be poisonous.

Amygdalin is a naturally occurring cyanogenic glycoside found in the seeds of apples and other fruits like apricots and cherries. It is a compound composed of sugar and cyanide.

No, accidentally swallowing a few whole apple seeds is generally safe. The body's digestive system typically cannot break down the tough outer shell, so the seeds pass harmlessly through without releasing the toxic amygdalin.

A lethal dose of cyanide would require a large number of crushed apple seeds. Estimates suggest an adult would need to chew and swallow over 150 seeds to receive a fatal dose, though the exact amount can vary.

Symptoms can range from mild effects like headaches, dizziness, and nausea to more severe issues such as shortness of breath, low blood pressure, seizures, and unconsciousness.

Apple seed oil used in cosmetic and personal care products is generally considered safe. Processing methods typically remove the toxic compounds, but it is important to purchase from reputable sources.

Yes, it is highly recommended to remove the seeds before juicing apples. The blending process will crush the seeds, which could release amygdalin into the juice.