Apple seeds contain a naturally occurring plant compound called amygdalin, which can break down into small amounts of cyanide when the seeds are crushed and digested.

 

Apple seeds contain a naturally occurring plant compound called amygdalin, which can break down into small amounts of cyanide when the seeds are crushed and digested.

Cyanide is toxic in sufficiently large quantities because it interferes with the body's ability to use oxygen. However, swallowing a few whole apple seeds by accident is generally not considered dangerous. Their tough outer shell often passes through the digestive system intact, limiting the release of amygdalin.

The potential risk increases when large numbers of seeds are chewed or crushed, allowing more of the compound to be absorbed. While occasional accidental consumption is unlikely to cause harm, regularly eating significant amounts of crushed apple seeds is not recommended.

Like many plants, apples contain natural chemical defenses, but under normal circumstances the fruit itself remains perfectly safe and nutritious to eat.

Source:Fact Verse

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