Apricot kernels, the seeds found inside the apricot fruit (Prunus armeniaca), contain various compounds, including:
Amygdalin: This is a cyanogenic glycoside and the most notable compound present in apricot kernels. Amygdalin is also found in other fruit seeds, such as apple, peach, and bitter almond. It is responsible for the characteristic bitter taste of the kernels.
Fatty acids: Apricot kernels contain different fatty acids, including oleic acid, linoleic acid, and palmitic acid. These fatty acids contribute to the nutritional profile of the kernels.
Protein: Apricot kernels contain proteins, which provide amino acids necessary for various physiological functions in the body.
Fiber: Apricot kernels contain dietary fiber, which aids in digestion and contributes to overall gut health.
Minerals: Apricot kernels contain minerals such as potassium, magnesium, phosphorus, and calcium, albeit in relatively small amounts.
It is worth noting that apricot kernels should be consumed in moderation due to the presence of amygdalin, as excessive consumption may lead to the release of cyanide in the body, which can be toxic.