While observing someone casually eating an apple core, you might recall hearing a warning about the potential toxicity of apple seeds. It’s true that apple seeds can contain poisonous compounds, but it would take a substantial quantity of crushed seeds to pose a lethal threat. Apple seeds, as well as those in related fruits like pears and cherries, contain amygdalin, a cyanogenic glycoside comprising cyanide and sugar. When broken down in the digestive system, this compound transforms into highly toxic hydrogen cyanide (HCN), which can be lethal in a matter of minutes.
Fortunately, there are several factors that make the idea of being poisoned by apple seeds highly improbable. First, the amygdalin becomes accessible only when the seeds are crushed or chewed; intact, unbroken seeds pose no risk. Second, the human body can process small amounts of HCN, so a few chewed seeds are typically harmless. Finally, it would require a significant quantity of crushed seeds, ranging from 150 to several thousand seeds, depending on the apple variety, for an average adult to be at risk of cyanide poisoning. A typical apple contains just about five to eight seeds. Unless someone is consuming the core of their 18th consecutive apple and diligently chewing all the seeds, there is little cause for concern during their occasional absentminded seed ingestion.