As a specialist in the field of botanical chemistry, I can provide you with an informative response regarding seeds that contain cyanide. Cyanide is a highly toxic compound that can be found in various plant species, often as a defense mechanism against herbivores and pathogens. The presence of cyanide in seeds is a natural phenomenon, but it's crucial to understand that not all seeds contain this toxin, and the levels can vary significantly.

Apple Seeds: The seeds of apples, particularly the seeds found at the core, are known to contain a compound called amygdalin. Amygdalin is a glycoside that, when ingested and metabolized, can break down into hydrogen cyanide (HNC), which is toxic. However, the amount of amygdalin in apple seeds is relatively low, and it would take a substantial number of seeds to reach a dangerous level of cyanide. Nevertheless, it's always best to avoid consuming apple seeds, especially for children and pets.

Cherry Pits: Similar to apple seeds, the pits of cherries also contain amygdalin. Sweet cherries generally have lower levels of cyanogenic glycosides compared to bitter cherries. Bitter cherry pits can be particularly dangerous if consumed in large quantities, as they can lead to cyanide poisoning.

Peach and Apricot Pits: The kernels found in peaches and apricots also contain amygdalin. Again, the risk of cyanide poisoning from these seeds is low unless consumed in large amounts. It's worth noting that apricot kernels, when processed and used in small quantities, are sometimes used in cooking, particularly in Middle Eastern cuisine.

Other Seeds: There are other seeds and plants that contain cyanogenic glycosides, such as the seeds of almonds, plums, and some varieties of beans. The concentration of these compounds can vary widely, and some plants may have higher levels of cyanide than others.

It's important to remember that while these seeds contain cyanide, the risk of poisoning is quite low unless they are consumed in large quantities. The human body has a limited capacity to detoxify small amounts of cyanide, and cooking can also help to reduce the levels of cyanogenic glycosides in some cases.

In summary, while certain seeds like those from apples, cherries, peaches, and apricots do contain cyanide in the form of amygdalin, the risk of poisoning is minimal for most individuals under normal circumstances. However, it's always wise to exercise caution and avoid consuming these seeds, especially in large quantities.

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Cyanide in Apple Seeds, Cherry Pits, Peach Pits and Apricot Pits. Apple and crabapple seeds (and seeds of some other fruits, like cherries, peaches, apricots) contain amygdalin, an organic cyanide and sugar compound that degrades into hydrogen cyanide (HCN) when metabolized.read more >>