Why Aren't You Supposed to Eat Apple Seeds? The Cyanide Connection

November 16, 2025 •

4 min read

Over 86 million tons of apples are produced globally each year, but most people discard the small, black seeds inside. The reason why aren't you supposed to eat apple seeds is a substance called amygdalin, which can release a toxic compound when digested.

Quick Summary

Apple seeds contain a compound called amygdalin, which converts into toxic hydrogen cyanide when crushed and digested. While accidentally swallowing a few whole seeds is not harmful, chewing a large quantity can pose a risk of cyanide poisoning.

Key Points

Amygdalin in seeds: Apple seeds contain a compound called amygdalin, which is converted to poisonous hydrogen cyanide when chewed and digested.
Crushed vs. whole seeds: Whole seeds pass through the digestive system harmlessly because the hard outer shell protects the amygdalin inside from being released.
High dose is necessary: An adult would need to consume hundreds of crushed apple seeds to be at risk of cyanide poisoning, making accidental poisoning extremely unlikely.
Children are more vulnerable: Smaller bodies, especially those of children, have a lower threshold for cyanide toxicity, so it is safer to remove seeds for them.
Other fruits contain amygdalin: The seeds or pits of other fruits in the Rosaceae family, such as apricots and cherries, also contain amygdalin and should be avoided when crushed.
Symptoms are rare: Mild symptoms of cyanide poisoning include headaches and nausea, while severe cases can lead to seizures and loss of consciousness.

The Toxic Truth: Understanding Amygdalin

Deep within the core of every apple lies a cluster of small, black seeds. While the crisp, sweet flesh is a well-known source of nutrients and antioxidants, the seeds harbor a compound called amygdalin, a cyanogenic glycoside. Amygdalin itself is not toxic, but when the seeds are chewed or crushed, the compound is released and broken down by enzymes in the human digestive system. This metabolic process results in the creation of hydrogen cyanide (HCN), a highly poisonous substance.

Cyanide is known to interfere with the body's ability to absorb and use oxygen, which can severely damage vital organs like the heart and brain. The body can process very small amounts of cyanide, but exposure to larger doses can be dangerous. The amygdalin acts as a chemical defense mechanism for the plant, deterring predators from eating its seeds. It’s a natural evolutionary safeguard, but one that warrants caution for human consumption.

How Much is Too Much? The Lethal Dose

Many people are unaware of just how many crushed apple seeds it would take to reach a truly dangerous level of cyanide poisoning. For the average adult, a fatal dose of hydrogen cyanide can range from 50 to 300 milligrams (mg). However, the amount of amygdalin varies based on the apple's variety and growing conditions. A 2015 study suggested that the amygdalin content in different apple varieties varied, with 'Golden Delicious,' 'Red Delicious,' and 'Royal Gala' having some of the highest amounts. To put this into perspective, some estimates suggest a person would need to eat anywhere from 150 to several thousand thoroughly crushed seeds to be at risk.

Children are more susceptible. Due to their smaller body weight, the threshold for cyanide poisoning is lower for children. Experts often recommend removing seeds from apples before giving them to young children to eliminate any potential risk.
Pets are also at risk. The same principles apply to pets, for whom a smaller dose can be more dangerous. It’s always best to keep fruit seeds and pits away from your animal companions.

Cyanide Poisoning: The Symptoms to Watch For

Recognizing the signs of cyanide poisoning is crucial, even if it's highly unlikely from consuming a few apple seeds. Symptoms can manifest anywhere from a few minutes to a few hours after ingestion.

Common Symptoms of Mild Cyanide Exposure

Headaches
Dizziness
Nausea and vomiting
Stomach cramps

Symptoms of Severe Cyanide Poisoning

Shortness of breath and difficulty breathing
Low blood pressure
Seizures
Loss of consciousness or coma
Cardiac arrest, leading to death

If you or someone you know experiences any of these symptoms after consuming a large quantity of crushed apple seeds, seek immediate medical attention. You can contact Poison Control or a local emergency service.

The Difference Between Crushed and Whole Seeds

Crucially, the risk from amygdalin is almost entirely dependent on whether the seed is broken or chewed. The seed’s tough outer shell provides a protective barrier that prevents the compound from being released in the stomach. Whole seeds typically pass through the digestive system undigested, meaning the amygdalin remains locked inside and is safely eliminated from the body. The danger arises only when the protective shell is breached, allowing the amygdalin to mix with digestive enzymes and release cyanide.

This is why accidentally swallowing a seed or two is not cause for alarm. The likelihood of breaking the seed's hard coating without intentionally chewing it is extremely low. However, precautions should be taken when juicing whole apples or making smoothies, as crushing the seeds in a blender will release the harmful compound. Always core your apples before blending them.

Apple Seed Myths vs. Facts


Myth	Fact
Eating a single apple seed can kill you.	No, the amount of cyanide is too small to cause harm in a single, uncrushed seed.
You should never eat the apple core.	While seeds should be avoided, the fibrous core and flesh are perfectly safe to eat and even contain beneficial probiotics.
The body cannot detoxify any amount of cyanide.	The human body can safely process and eliminate trace amounts of cyanide.
Only apple seeds are a risk.	Amygdalin is also present in the seeds and pits of other stone fruits, including peaches, apricots, and cherries.
Apple seed oil is also dangerous.	The processing of apple seed oil removes the amygdalin, and it is considered safe for cosmetic and topical uses.

So, What's the Takeaway?

While the prospect of cyanide in apple seeds can be alarming, the risk of poisoning is exceptionally low under normal circumstances. The real danger exists only with the intentional, heavy consumption of crushed seeds. As a general rule, it's wise to simply avoid eating the seeds, but accidentally swallowing one won't require a call to emergency services. Enjoy the nutritious flesh and skin of your apple, but discard the core to be on the safe side. The saying remains true: an apple a day can be a healthy snack, as long as you're mindful of its core components.

For more information on food safety and toxins in fruit, you can refer to authoritative sources such as the Centers for Disease Control and Prevention.

Frequently Asked Questions

Yes, accidentally swallowing a whole apple seed is harmless. The seed's hard outer coating is not digestible and will pass through your system without releasing any toxic compounds.

A toxic dose for an adult would involve consuming a large number of crushed seeds, potentially hundreds, depending on the person's body weight and the apple variety. A few chewed seeds are not a cause for concern.

Yes, blending apples can crush the seeds, releasing amygdalin and potentially creating a hazardous amount of cyanide. It is best to core the apple and remove all seeds before blending.

Mild symptoms can include a headache, nausea, and dizziness. Severe poisoning, which is highly unlikely, can cause difficulty breathing, seizures, and unconsciousness.

Yes, the flesh and skin of the apple are perfectly safe and healthy to eat. The toxic compound is contained only within the seed itself.

Yes, pets are more susceptible to the effects of cyanide due to their smaller size. You should always prevent your pets from eating apple seeds and other fruit pits.

Yes, other fruits in the same plant family as apples, such as cherries, peaches, and apricots, also contain amygdalin in their seeds or pits.

Yes, heat treatment like pasteurization or cooking can help reduce or eliminate cyanide-producing compounds. However, the best practice is to simply remove the seeds before cooking.