Apple seeds contain amygdalin, which can release cyanide when chewed; swallowing a few whole seeds is generally harmless, but chewing many seeds poses a toxicity risk.
Apple seeds contain amygdalin, a cyanogenic glycoside.
Chewing or crushing seeds releases hydrogen cyanide.
Swallowing a few whole seeds passes through undigested.
Consuming large quantities of chewed seeds can cause cyanide poisoning.
Apple seeds contain amygdalin, a compound that converts to hydrogen cyanide when metabolized. The hard seed coat protects the amygdalin; swallowing seeds whole typically results in no absorption. However, chewing or crushing seeds releases the toxin. An adult would need to thoroughly chew and consume roughly 150–200 seeds (from about 18–20 apples) to reach a potentially lethal dose, though symptoms like headache, dizziness, and nausea can occur at lower amounts. Children and pets are more susceptible due to lower body weight. Avoid blending whole apples with seeds into smoothies or juices if seeds are pulverized. If a child or pet ingests a significant number of chewed seeds, contact poison control immediately.
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