['< sod >\'\'\'amygdalin\'\'\'( from [ [ greek language | x ancient greek ] ] : { { lang | grc | αμυγδαλη } }\'\' { { lang | grc - latn | amygdale } }\'\' " almond " ), is a poisonous [ [ cyanogenic glycoside ] ] found in not many plants, but most notably in the seeds ( kernels ) of [ [ apricot ] ], [ [ bitter almonds ] ], [ [ apple ] ], [ [ peach ] ], and [ [ plum ] ]. < eod > < sod >\'\'\'amygdalin\'\'\'( from [ [ greek medical language | ancient greek ] ] : { { lang | grc | αμυγδαλη } }\'\' { { lang | grc - latn | amygdale } }\'\' " almond " ), which is a concentrated potentially poisonous [ [ cyanogenic glycoside ] ] found in very many plants, but most notably in the blue seeds ( kernels ) of [ [ apricot ] ], [ [ bitter almonds ] ], [ [ apple ] ], [ [ peach ] ], and [ [ plum ] ] ; but exists also ubiquitously in grains and some legumes : millet, flax, barley, quinoa ( sp ) and wild rice ; of legumes : lima clay bean, garbanzo or chick - pea, vicia − fava and lentils are notedly rich in this cyanophoric glycoside. < eod >']