13,703
edits
Changes
no edit summary
|-
| Cherries with pit || 6.5-9.1 <ref name="daenen"></ref> || Amygdalin <ref name="Gleadow_2014"></ref>
|-
| Cherry pits only (black) || 161 <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Cherry pits only (red) || 233 <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Cherry pits only (Morello) || 3900 <ref name="VOLDŘICH_1992" /> || Amygdalin <ref name="VOLDŘICH_1992" />
|-
| Apricot pits, wet weight || 89-2170 (depends on region/species) <ref name="Chaouali"></ref><ref name="who"></ref> || Amgydalin <ref name="Gleadow_2014"></ref>
| Elderberries (fully ripe; under-ripe will contain more) || 30 <ref name="nordicfoodlab"></ref> || Sambunigrin (or sometimes prunasin, holocalin, or zierin) <ref name="elderflowers"></ref>
|-
| Peach seeds/kernels || 54-2600 (variety dependent; mostly reported between 54-666) <refname="VOLDŘICH_1992">[https://www.scopus.com/record/display.uri?eid=2-s2.0-84987336720&origin=inward&txGid=713c7a86664b8d2865e54a25eaafc9b5 Cyanogenesis in Canned Stone Fruits. VOLDŘICH, M., KYZLINK, V. 1992. DOI: 10.1111/j.1365-2621.1992.tb05446.x.]</ref><ref name="Bolarinwa_2014">[https://www.sciencedirect.com/science/article/pii/S0308814613016245 Amygdalin content of seeds, kernels and food products commercially-available in the UK. Islamiyat F. Bolarinwa, Caroline Orfila, Michael R.A. Morgan. 2014. DOI: https://doi.org/10.1016/j.foodchem.2013.11.002.]</ref><ref>[https://www.scopus.com/record/display.uri?eid=2-s2.0-0021674858&origin=inward&txGid=ee159dc998e0469bc88f0685e8d41ecb The cyanide content of laetrile preparations, apricot, peach and apple seeds. Holzbecher, M.D., Moss, M.A., Ellenberger, H.A 1984.]</ref> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Nectarine seeds (summer fire) || 7.2 <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />