Apple Seeds: Some hazy alarm bells go off in your head when you witness someone carelessly chewing on an apple core.
Apple Seeds: Didn’t you read that apple seeds are poisonous? Apple seeds are deadly, but it takes a lot of them to kill you, and only if they’ve been smashed. Amygdalin, a cyanogenic glycoside consisting of cyanide and sugar, is found in apple seeds (as well as the origins of allied species such as pears and cherries).
When this molecule is digested in the digestive tract, it turns into highly toxic hydrogen cyanide (HCN). A fatal amount of HCN can kill in seconds. Fortunately, numerous conditions make death by apple seed extremely improbable. For starters, amygdalin can only be accessed if the seeds have been smashed or eaten; a complete unbroken source will pass right through.
Second, because the human body can handle HCN in low amounts, a couple of chewed seeds is usually entirely safe. Finally, depending on the apple variety, the ordinary adult would need to consume anywhere from 150 to several thousand smashed seeds to be at risk of cyanide poisoning. Unfortunately, the average apple has only five to eight sources.
This is because most apple cultivars require cross-pollination to fertilize their flowers. Apples are typically roundish, 5–10 cm (2–4 inches) in diameter, and some shade of red, green, or yellow when harvested; size, shape, and acidity vary depending on the type.
There are thousands of apple types, which fall into three basic categories: (1) cider variations, (2) cooking varieties, and (3) dessert variants, which vary greatly but emphasize color, size, aroma, smoothness, and maybe crispness and tang.
There are thousands of apple types, which fall into three basic categories: (1) cider variations, (2) cooking varieties, and (3) dessert variants, which vary greatly but emphasize color, size, aroma, smoothness, and maybe crispness and tang.
This article is curated by Prittle Prattle News.
By Reporter
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