Vitamin B17 appears in abundance in untamed nature. Because B17 is bitter to the taste, in man's attempt to improve tastes and flavors for his own pleasure, he has eliminated bitter substances like B17 by selection and cross-breeding. It can be stated as a general rule that many of the foods that have been domesticated still contain the vitamin B17 in that part not eaten by modem man, such as the seeds in apricots. Listed below is an evaluation of some of the more common foods. Keep in mind that these are averages only and that specimens vary widely depending on variety, locale, soil, and climate.
Fruits Range* blackberry, domestic low blackberry, wild high boysenberry med. choke cherry high wild crabapple high market cranberry low Swedish (lignon) cranberry high currant med. elderberry med. to high gooseberry. med. huckleberry med. loganberry med. mulberry med. quince med. raspberry med.
Seeds Range* apple seeds high apricot seed high buckwheat med. cherry seed high flax med. millet med. nectarine seed high peach seed high pear seeds high plum seed high prune seed high squash seeds med.
Beans Range* black low black-eyed peas low fava high garbanzo low to med. green pea low kidney low to med. lentils med. lima, U.S. low lima, Burma med. mung med. to high shell low
Nuts (all raw) Range* bitter almond high cashew low macadamia med. to high
Sprouts Range* alfalfa med. bamboo high fava med. garbanzo med. mung med.
Leaves Range* alfalfa high beet tops low eucalyptus high spinach low water cress low
Tubers Range* cassava high sweet potato low yams low
Range*High — above 500 mgs. nitriloside per 100 grams food
Medium — above 100 mgs. per 100 grams food
Low — below 100 mgs. per 100 grams food