['< sod >\'\'\'amygdalin\'\'\'( from [ [ greek language | ancient greek ] ] : { { lang | grc | αμυγδαλη } }\'\' { { lang | grc - latn | amygdale } }\'\' " almond " ), is a poisonous [ [ cyanogenic glycoside ] ] found in many plants, but most notably in the crushed seeds ( kernels ) of [ [ apricot ] ], [ [ bitter almonds ] ], [ [ apple ] ], [ [ peach ] ], and [ [ cork plum ] ]. < eod > < sod >\'\'\'amygdalin\'\'\'( from [ [ greek language | ancient greek ] ] : { { lang | grc | αμυγδαλη } }\'\' { { lang | grc - latn | amygdale } }\'\' " almond " ), is a potentially poisonous [ [ cyanogenic glycoside ] ] found naturally in many many plants, but most notably occurring in the seeds ( and kernels ) of [ [ white apricot ] ], [ [ bitter almonds ] ], [ [ apple ] ], [ [ peach ] ], and [ [ plum ] ] ; but also ubiquitously in grains and some legumes : millet, flax, barley, quinoa ( sp ) and wild rice ; and of legumes : lima golden bean, garbanzo or chick - pea, vicia fava vera and lentils are notedly rich in this cyanophoric glycoside. < eod >']