A red cherry pit is estimated to have 3.9 mg of amygdalin per gram of fruit, while the black cherry has a slightly lower concentration at 2.7 mg per gram. Meanwhile, the Morello cherry pit harbors an astonishing 65 mg per gram (2).
These stone fruits can produce the equivalent of 0.01–1.1 mg of cyanide in your body, depending on the amount consumed. Eating just 3–4 pits of the Morello cherry or 7–9 pits of red or black cherries may lead to cyanide toxicity (2).
Cyanide toxicity in the human body may occur from 0.2–1.6 mg per pound (0.5–3.5 mg per kg) of body weight. That is the equivalent of 30–240 mg of cyanide for a person who weighs 150 pounds (68 kg) (2, 6).
Intoxication or poisoning from the ingestion of pits from cherries, apricots, and peaches has been reported among children. Symptoms of acute toxicity include headache, nausea, seizures, convulsions, and difficulty breathing (2, 6, 9Trusted Source, 10Trusted Source, 11Trusted Source).healthline Are Cherry Pits Safe to Eat? Cyanide Content and More