Cyanide is in peach pits, as well as some species of insects and algea. Even corn and potatoes are slightly cyogenic!
“Certain bacteria, fungi, and algae can produce cyanide, and cyanide is found in a number of foods and plants. In certain plant foods, including almonds, millet sprouts, lima beans, soy, spinach, bamboo shoots, and cassava roots (which are a major source of food in tropical countries), cyanides occur naturally as part of sugars or other naturally-occurring compounds. However, the edible parts of plants that are eaten in the United States, including tapioca which is made from cassava roots, contain relatively low amounts of cyanide.”
Cyanide is produced naturally by numerous different species of plants, insects, fungi, algae, and bacteria. More than 1,000 species of plants have been found to contain at least one compound capable of producing cyanide. Some of these plants are flax, peach, alfalfa, corn, cherry, cotton, almond, and beans, among others. Insects that produce cyanide have been found to do so as a defensive mechanism, like in centipedes, moths, beetles, and butterflies. Because of these occurrences throughout nature, low levels of cyanide can be found in surface or groundwater samples where it would not be expected.
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