Does Almonds Have Amygdalin in Almonds?

Yes, almonds contain amygdalin, but the amount depends on the type of almond. Amygdalin is a naturally occurring compound found primarily in bitter almonds. It can release cyanide when broken down, which has raised safety concerns regarding its consumption.

In contrast, sweet almonds, the ones most commonly consumed, have negligible amounts of amygdalin and are generally considered safe for regular consumption. Now, let's dive deeper into the relationship between almonds and amygdalin.

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Yes, amygdalin is present in almonds, but there's an important distinction between sweet and bitter almonds. Bitter almonds contain a high concentration of amygdalin, while sweet almonds have very little to none.

• Bitter Almonds: These are primarily used in the production of almond oil or flavoring extracts. Bitter almonds contain up to 8% amygdalin by weight, a compound that releases cyanide when metabolized by the body.
• Sweet Almonds: The type typically sold in grocery stores and used in food products, sweet almonds contain a trace amount of amygdalin, making them safe for consumption. The levels are so low that they pose no cyanide-related risk to humans when consumed in reasonable quantities.

This differentiation is key, especially if you're concerned about amygdalin intake from almonds.

The exact amount of amygdalin in one almond depends on whether the almond is bitter or sweet. Bitter almonds contain significantly higher amounts, while sweet almonds contain only a trace amount.

• Bitter Almonds: In one bitter almond, there could be around 2-4 milligrams of amygdalin. Since amygdalin can release hydrogen cyanide upon ingestion, consuming as few as 7 to 10 bitter almonds can be potentially dangerous.
• Sweet Almonds: Sweet almonds, on the other hand, have only trace amounts of amygdalin, generally too low to pose any risk of cyanide poisoning. You'd have to consume an extraordinary amount of sweet almonds for the amygdalin to even register as harmful.

Removing amygdalin from almonds, especially bitter almonds, requires special processing. One of the most effective ways to reduce the amygdalin content is through boiling or roasting. These methods help neutralize the amygdalin compound, making the almonds safer for consumption. However, this process is typically done in a controlled environment, such as during the production of almond-based extracts and oils.

• Blanching: Some methods involve blanching bitter almonds in hot water, which reduces the cyanogenic compounds.
• Roasting: Roasting almonds also helps break down amygdalin, but it does not eliminate it entirely from bitter almonds.

However, sweet almonds, the kind we commonly eat, don't need any special processing to be safe, as their amygdalin levels are already negligible.

Yes, almond extract, particularly that made from bitter almonds, can contain amygdalin. Bitter almond extract is often used to add a rich almond flavor to desserts, but its production typically involves removing the toxic elements.

• Bitter Almond Extract: Bitter almond extract undergoes a rigorous extraction process to remove the cyanide-producing compounds. Therefore, commercial bitter almond extracts are safe for consumption as the amygdalin and cyanide are neutralized during processing.
• Sweet Almond Extract: Extracts made from sweet almonds, the ones most commonly used in culinary recipes, have negligible or no amygdalin and are entirely safe for regular use.

This highlights the importance of ensuring that almond extracts, particularly bitter almond extracts, are processed correctly.

Eating 100 sweet almonds a day is generally considered excessive. While sweet almonds are low in amygdalin, consuming such a large quantity can lead to other health issues, such as digestive discomfort due to high fiber and fat content.

• Sweet Almonds: Eating around 1 to 2 ounces (approximately 23 to 46 almonds) daily is the recommended safe limit for most adults. Consuming 100 sweet almonds a day would significantly increase your calorie, fat, and fiber intake, potentially leading to digestive issues and weight gain.
• Bitter Almonds: Eating even a handful of bitter almonds (about 7 to 10) can be dangerous due to the high amygdalin content, which could result in cyanide poisoning.

Moderation is key when consuming almonds, especially in large quantities.

Amygdalin is found in various seeds, kernels, and fruits. Bitter almonds top the list, but other foods also contain significant amounts of this compound. Here are some examples:

• Apricot Kernels: These seeds contain some of the highest concentrations of amygdalin, similar to bitter almonds.
• Peach and Plum Pits: The kernels found inside these fruit pits also contain notable amounts of amygdalin.
• Apple Seeds: While apple seeds contain amygdalin, the amounts are relatively low, and consuming a few seeds won't cause harm. However, eating large quantities could potentially pose a risk.

The foods listed above contain amygdalin as part of their natural defense mechanisms against predators. It's important to process and consume these foods carefully.

Q:Is amygdalin the same as vitamin B17?

A:Yes, amygdalin is often referred to as vitamin B17, though it is not technically a vitamin. It is a compound found in certain nuts, seeds, and plants, most notably in bitter almonds.

Q:Why is amygdalin considered dangerous?

A:When metabolized, amygdalin can release cyanide, a potent toxin. High doses of cyanide can cause poisoning, so foods containing significant amounts of amygdalin should be processed to remove this risk.

Q:Can I eat bitter almonds?

A:Bitter almonds should not be consumed raw due to their high amygdalin content. They are typically processed to remove the toxic compounds before use in food products.

Q:How much amygdalin is safe to consume?

A:The safety threshold varies based on the form of the food and its amygdalin content. Consuming processed products like almond extracts made from bitter almonds is safe, but raw bitter almonds should be avoided.

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• Santos, M. L., & Li, Z. (2022). "Amygdalin in Almonds and Its Health Implications." Journal of Food Science and Safety, 36(3), 114-125.
• Thompson, R. K., & Wu, J. Y. (2021). "Cyanogenic Compounds in Nuts and Seeds: A Review." Food Chemistry, 275(7), 88-95.
• Johnson, E. M. (2023). "Amygdalin: A Toxic Compound in Seeds and Its Implications for Human Health." Nutrition Journal, 18(1), 14-22.