What is the kernel inside the apricot pit?
When you eat a fresh apricot, you find a large, hard pit at its center. This pit, or stone, is the hard endocarp that protects the seed within. The seed inside is what is often mistaken for a nut, but it is technically the apricot kernel. In dried apricots, the pit is typically removed during processing, so you won't encounter the kernel. However, some people might seek out the kernels separately or find them in a rare, unprocessed batch of dried fruit.
These almond-shaped kernels look similar to small almonds and can even have an almond-like taste, but this similarity is where the confusion—and danger—begins. There are both sweet and bitter varieties of apricot kernels. The bitter ones are particularly high in a toxic compound that makes them unsafe to eat raw.
The toxic compound: Amygdalin and cyanide
The reason raw apricot kernels are so dangerous is the presence of a natural compound called amygdalin. Amygdalin is a cyanogenic glycoside, meaning it contains a cyanide group. When raw apricot kernels are ingested and come into contact with stomach enzymes, the amygdalin breaks down and releases hydrogen cyanide, a highly toxic chemical.
It is this cyanide production that poses a serious health risk. While small amounts can be detoxified by the body, consuming too much can lead to cyanide poisoning. The concentration of amygdalin varies between different cultivars of apricot trees, with bitter varieties containing significantly higher levels than sweet ones. However, the presence of this compound in any raw form makes the kernel a food to be consumed with extreme caution.
Why raw apricot kernels are dangerous
The consumption of raw apricot kernels can lead to severe and sometimes fatal cyanide poisoning. The risk is so significant that health authorities in many countries, including Canada, Australia, and New Zealand, have issued public warnings and even banned the retail sale of raw apricot kernels. The symptoms of acute cyanide poisoning include:
- Headaches
- Nausea and vomiting
- Weakness and lethargy
- Anxiety and confusion
- Difficulty breathing and shortness of breath
- In severe cases, seizures, loss of consciousness, and cardiac arrest can occur
Safety recommendations from the European Food Safety Authority (EFSA) suggest that consuming as few as one to three small bitter apricot kernels could exceed safe levels for an adult, and even half a small kernel is too much for a small child. Children are particularly vulnerable to the effects of cyanide poisoning.
Apricot kernel vs. Almond: A comparison
Due to their similar appearance and taste, apricot kernels are often confused with almonds. However, the differences are crucial for your health and safety.
| Feature | Apricot Kernels | Almonds |
|---|---|---|
| Origin | The seed found inside the hard pit of an apricot fruit. | The edible seed of the almond tree, a separate species (not a true nut). |
| Taste | Can be sweet or bitter, with an almond-like flavor. Bitter varieties are distinctly bitter. | Generally sweet and nutty. Bitter almonds, which are toxic, are typically not sold for raw consumption. |
| Amygdalin Content | Present in both sweet and bitter varieties; significantly higher in bitter ones. Releases cyanide when raw kernels are digested. | Sweet almonds contain negligible amounts. Bitter almonds contain amygdalin, but they are not sold for general consumption and must be processed. |
| Safety (Raw) | Extremely dangerous and can cause cyanide poisoning. Raw kernels should not be consumed. | Generally safe and widely enjoyed as a snack or ingredient (refers to sweet varieties). |
| Use | Primarily used for oil extraction or as an ingredient in processed food where heat treatment reduces toxicity. | Eaten raw, roasted, salted, or used in a vast array of culinary applications and products. |
Safely using apricot kernels in food
While raw consumption is unsafe, apricot kernels can be used safely when properly processed, especially through heat. Cooking or boiling the kernels for an extended period, such as in Chinese soups and desserts, can remove more than 90% of the amygdalin, significantly reducing the cyanide content.
Some traditional recipes and commercially produced products, like certain almond biscuits, use heat-treated apricot kernels as an ingredient. This processing makes them safe for consumption. However, it is crucial to never assume a raw apricot kernel is safe and to be certain of its processing before eating it.
Debunking the "Vitamin B17" myth
For years, amygdalin and a synthetic version called laetrile have been misleadingly promoted as an alternative cancer treatment, sometimes under the false name "Vitamin B17". However, there is no scientific evidence to support this claim, and major health organizations like the US FDA, Health Canada, and the Cancer Council of Australia do not recognize it as a vitamin or an effective cancer therapy. On the contrary, these organizations have issued strong warnings about the health risks associated with consuming apricot kernels for this purpose, citing cases of severe cyanide poisoning. Relying on unproven alternative therapies can have dangerous consequences and may delay effective, evidence-based medical treatment. You can find more information on food safety risks associated with these kernels on the Singapore Food Agency's website.
Conclusion
The "nut" inside a dried apricot is actually its kernel, a seed that contains the toxic compound amygdalin. This substance breaks down into cyanide when ingested, making raw apricot kernels extremely dangerous and potentially lethal. Unlike sweet almonds, which are safe to consume raw, raw apricot kernels pose a significant health risk. While properly processed (heat-treated) kernels can be used in some culinary applications, consuming them raw is highly discouraged by health agencies worldwide. The unproven claims surrounding amygdalin as a cancer treatment are also dangerous and should be disregarded in favor of proven medical advice. Consumers should always prioritize their safety and avoid eating raw apricot kernels.
