You’ve probably heard warnings about the dangers of apple seeds. Maybe someone once told you to avoid them because they contain poison, or perhaps you’ve accidentally swallowed one and felt a pang of worry. So, what really happens when you eat apple seeds? Let’s dive into the truth behind these tiny, often misunderstood seeds.
What’s Inside Apple Seeds?
Apple seeds contain amygdalin, a naturally occurring compound that belongs to a group of chemicals called cyanogenic glycosides. When amygdalin is metabolized, it can release cyanide, a potent poison that prevents cells from using oxygen, which can be fatal in large amounts.
But before you swear off apples forever, here’s the good news: the small amount of amygdalin in apple seeds is usually harmless unless consumed in extremely large quantities. The outer shell of apple seeds is tough and difficult to digest, so unless the seeds are chewed thoroughly or ground up, the amygdalin inside often passes through the digestive system without being absorbed.
How Much Cyanide Are We Talking About?
The exact amount of cyanide that could be released from apple seeds depends on how many are consumed and how thoroughly they’re chewed. On average, a single apple seed contains about 0.6 mg of amygdalin, but not all of it converts to cyanide. It takes between 150-300 apple seeds (about 18-20 apples’ worth) to potentially release a dangerous amount of cyanide. For comparison, the human body can detoxify small amounts of cyanide naturally.