<sod>'''Amygdalin''' (from [[Greek language|Ancient Greek]]: {{lang|grc|ἀμυγδαλή}} ''{{lang|grc-Latn|amygdálē}}'' "almond"), is a poisonous [[cyanogenic glycoside]] found in many plants, but most notably in the seeds (kernels) of [[apricot]], [[bitter almonds]], [[apple]], [[peach]], and [[plum]].<eod>
<sod>'''Amygdalin''' (from [[Greek language|Ancient Greek]]: {{lang|grc|ἀμυγδαλή}} ''{{lang|grc-Latn|amygdálē}}'' "almond"), is a potentially poisonous [[cyanogenic glycoside]] found in many plants, but most notably in the seeds (kernels) of [[apricot]], [[bitter almonds]], [[apple]], [[peach]], and [[plum]]; but also ubiquitously in grains and some legumes: millet, flax, barley, quinoa (sp) and wild rice; of legumes: Lima bean, garbanzo or chick-pea, vicia fava and lentils are notedly rich in this cyanophoric glycoside.<eod>