Amygdalin (vitamin B17) is contained in many hundreds of foods, but ones that are particularly rich in amygdalin have disappeared to a large extent from our Western diet.
Apart from apricot kernels, examples of other amygdalin rich foods are bitter almonds (amygdalin tastes bitter), apple pips, grape seeds, millet, broad beans and many other seeds and beans and grains.

Amygdalin was first extracted and named over one hundred years ago and has been listed in pharmacological dictionaries since that time as being non-toxic. However it does have a poison locked away in it - one of its constituents is cyanide. Locked into the compound, amygdalin is chemically inert, harmless to normal living tissue and is less toxic than sugar.