Kernels of bitter apricots contain unsaturated fatty acids and the following minerals: potassium, iron, phosphorus and magnesium. They are a source of valuable vitamin B17 (amygdalin). Moreover, they contain vitamins A, E and B15.
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Vitamin B17, also called amygdalin, is a compound present in fruit kernels which gives them bitter flavour and aroma. Its considerable amounts may be found in kernels of apricot. Moreover, it is also present in almonds, as well as kernels of apples, cherries or sweet cherries. Amygdalin is decomposed into prussic acid - hydrocyanic acid.
As a preventive measure, it is advised to eat two kernels a day.