It’s true that apple seeds contain toxic compounds, but the risk of poisoning is extremely low. The seeds of apples—as well as those of related fruits like pears and cherries—contain a substance called amygdalin, a cyanogenic glycoside made up of sugar and cyanide. When digested, amygdalin can break down into hydrogen cyanide (HCN), a highly toxic compound capable of causing death within minutes if consumed in a large enough dose.
Fortunately, several factors make serious poisoning from apple seeds highly improbable. For one, amygdalin is only released if the seeds are chewed or crushed—whole seeds typically pass through the digestive system intact. Additionally, the human body can handle very small amounts of cyanide without harm, meaning that swallowing a few chewed seeds is generally safe. To actually reach dangerous levels, an adult would need to consume anywhere between 150 and several thousand thoroughly crushed seeds, depending on the apple variety. Since an average apple only contains about five to eight seeds, the chances of eating enough to cause cyanide poisoning are practically nonexistent. Unless someone deliberately chews through the seeds of dozens of apples in a row, the occasional swallowed core poses no real danger.
