Evidence-based·Last reviewed June 1, 2026·How we grade evidence

Apricot

Botanical

The fruit is a genuinely good food — solid source of beta-carotene (vitamin A precursor), vitamin C, potassium, and fiber. The KERNEL (the seed inside the pit) is a different story: it contains amygdalin, which releases hydrogen cyanide and has caused multiple documented poisonings. Just one kernel can exceed EFSA's acute reference dose for an adult. 'Laetrile / vitamin B17' is a debunked cancer treatment, FDA-banned since 1980 — do not buy or consume.

Quick decision guide

May help most

Apricot fruit (fresh, dried, frozen) as a beta-carotene and fiber source in a varied diet. Especially nutrient-dense relative to calorie cost.

Common dosing range

Fruit: 2–3 fresh apricots (or ~30 g dried) gives meaningful beta-carotene, vitamin C, fiber, and potassium. Kernels/laetrile: ZERO — no safe oral dose has been established and there is no evidence of benefit.

When to expect effects

Fruit: immediate nutrient delivery. Kernel poisoning: minutes to a few hours after ingestion.

Watch out for

ABSOLUTE: Do not eat raw apricot kernels or 'vitamin B17' / laetrile products — cyanide poisoning risk including fatalities. Pediatric exposures are especially dangerous. Dried apricots are commonly preserved with sulfites (allergy/asthma concern for sulfite-sensitive people).

Evidence snapshot

Fruit — beta-carotene / vitamin A sourceStrong

Fruit — fiber and potassium sourceStrong

Kernels — cyanide poisoning riskStrong

Laetrile / 'vitamin B17' — cancer treatmentLow

What is it

Apricot (Prunus armeniaca) is a stone fruit native to Central Asia; in supplements it appears as fruit powder, juice concentrate, or kernel (seed) extract.

Is it worth it for you?

Use this as a quick fit check, not a diagnosis.

Worth considering if…

You want a beta-carotene-rich, low-calorie whole fruit you can eat fresh or dried

You're looking for portable, shelf-stable dried fruit with real fiber and potassium

You enjoy apricots and they fit your sugar and calorie budget

You're choosing dried apricots — opt for unsulfured if you're sulfite-sensitive (darker brown color is the giveaway)

Probably skip if…

You're tempted by 'apricot kernels' as a health food or cancer treatment — they are cyanide poisoning risk; one kernel can exceed the EFSA acute reference dose for an adult

You're considering 'laetrile' or 'vitamin B17' — FDA-banned since 1980; Moertel 1982 NEJM trial showed no benefit and multiple cyanide poisonings; there is no Vitamin B17

You have sulfite allergy/asthma and you're buying standard dried apricots — choose unsulfured, or stick with fresh/frozen

You have kidney disease on a potassium-restricted diet — high-potassium dried apricots add up fast (1,162 mg per 100 g)

Evidence at a glance

Goal	Effect	Best fit	Time
Apricot kernels and laetrile ('vitamin B17') — poisoning risk and cancer-cure quackery Strong Evidence	Cyanide LD50 in humans ~0.5–3.5 mg/kg orally; one raw kernel can exceed EFSA's acute reference dose; multiple documented fatalities. No clinical efficacy for any cancer.	None — there is no safe dose of raw apricot kernels and no clinical role for laetrile	Acute cyanide symptoms within minutes to hours of kernel ingestion
Vitamin A precursor (beta-carotene) source Strong Evidence	100 g fresh apricot ≈ 96 μg RAE vitamin A (11% DV); 100 g dried ≈ 180 μg RAE (20% DV); much higher beta-carotene than the RAE number suggests because conversion is partial	Anyone wanting a whole-food beta-carotene source — particularly people relying on plant-based diets for vitamin A	Cumulative dietary effect on vitamin A status over weeks–months
Fiber, potassium, and antioxidant micronutrient source Strong Evidence	Per 100 g fresh: 2 g fiber, 259 mg potassium, 10 mg vitamin C. Per 100 g dried: 7.3 g fiber, 1,162 mg potassium, 1 mg vitamin C (largely lost in drying).	Anyone wanting a whole-food source of fiber and potassium; dried apricots are convenient for portable snacks	Immediate nutrient delivery; cumulative effect on fiber intake and electrolyte balance with regular consumption

Apricot kernels and laetrile ('vitamin B17') — poisoning risk and cancer-cure quackery

Strong Evidence

Effect: Cyanide LD50 in humans ~0.5–3.5 mg/kg orally; one raw kernel can exceed EFSA's acute reference dose; multiple documented fatalities. No clinical efficacy for any cancer.
Best fit: None — there is no safe dose of raw apricot kernels and no clinical role for laetrile
Time: Acute cyanide symptoms within minutes to hours of kernel ingestion

Vitamin A precursor (beta-carotene) source

Strong Evidence

Effect: 100 g fresh apricot ≈ 96 μg RAE vitamin A (11% DV); 100 g dried ≈ 180 μg RAE (20% DV); much higher beta-carotene than the RAE number suggests because conversion is partial
Best fit: Anyone wanting a whole-food beta-carotene source — particularly people relying on plant-based diets for vitamin A
Time: Cumulative dietary effect on vitamin A status over weeks–months

Fiber, potassium, and antioxidant micronutrient source

Strong Evidence

Effect: Per 100 g fresh: 2 g fiber, 259 mg potassium, 10 mg vitamin C. Per 100 g dried: 7.3 g fiber, 1,162 mg potassium, 1 mg vitamin C (largely lost in drying).
Best fit: Anyone wanting a whole-food source of fiber and potassium; dried apricots are convenient for portable snacks
Time: Immediate nutrient delivery; cumulative effect on fiber intake and electrolyte balance with regular consumption

Evidence for 3 uses

AI-assisted evidence assessment — talk to your doctor before relying on any single supplement.

Apricot kernels and laetrile ('vitamin B17') — poisoning risk and cancer-cure quackery

Strong Evidence

Apricot kernels contain amygdalin, a cyanogenic glycoside that releases hydrogen cyanide on hydrolysis in the gut. EFSA's 2016 Scientific Opinion established that just ONE 370-mg raw kernel exceeds the acute reference dose for an adult; half a kernel exceeds the dose for a toddler. Multiple pediatric and adult poisoning cases — including fatalities — are documented in the medical literature. Laetrile (a semi-synthetic amygdalin marketed as 'vitamin B17') was promoted as a cancer cure starting in the 1950s. The Moertel 1982 NEJM phase II trial in 178 cancer patients found no benefit AND multiple instances of cyanide intoxication. FDA banned interstate commerce in laetrile; it remains banned. There is no 'vitamin B17' — it is not a vitamin.

Effect size

Cyanide LD50 in humans ~0.5–3.5 mg/kg orally; one raw kernel can exceed EFSA's acute reference dose; multiple documented fatalities. No clinical efficacy for any cancer.

Time to effect

Acute cyanide symptoms within minutes to hours of kernel ingestion

Best fit

None — there is no safe dose of raw apricot kernels and no clinical role for laetrile

Less likely

—

Bottom line: Do not eat raw apricot kernels. Do not buy laetrile / 'vitamin B17.' Both are dangerous; neither is a vitamin or a cancer treatment.

SourceEFSA CONTAM Panel, 2016 — EFSA Journal — Scientific Opinion on Cyanogenic Glycosides in Apricot Kernels Moertel et al., 1982 — PubMed — New England Journal of Medicine Memorial Sloan Kettering — Laetrile/Amygdalin About Herbs — MSKCC Integrative Medicine FDA Import Alert IA-66-25 — Laetrile/Amygdalin — US Food and Drug Administration Akyildiz et al., 2010 — PubMed — Indian Pediatrics

Vitamin A precursor (beta-carotene) source

Strong Evidence

Apricots are among the most beta-carotene-dense common fruits. Per 100 g raw apricot, ~1,094 μg beta-carotene = 96 μg RAE vitamin A activity. Dried apricots concentrate this further: 100 g dried provides ~6,257 μg beta-carotene and 180 μg RAE vitamin A. Dietary beta-carotene from food is the preferred route of vitamin A intake — it has no toxicity ceiling (unlike preformed retinol from supplements) because the body regulates conversion based on need.

Effect size

100 g fresh apricot ≈ 96 μg RAE vitamin A (11% DV); 100 g dried ≈ 180 μg RAE (20% DV); much higher beta-carotene than the RAE number suggests because conversion is partial

Time to effect

Cumulative dietary effect on vitamin A status over weeks–months

Best fit

Anyone wanting a whole-food beta-carotene source — particularly people relying on plant-based diets for vitamin A

Less likely

—

Bottom line: Reliable beta-carotene source from a real food — preferred over preformed-retinol supplements for vitamin A intake.

SourceUSDA FoodData Central — Apricots, raw — USDA

Fiber, potassium, and antioxidant micronutrient source

Strong Evidence

Per 100 g raw apricot: 2 g fiber, 259 mg potassium, 10 mg vitamin C (~11% DV), 13 mg magnesium. Dried apricots concentrate the macronutrients meaningfully — 100 g dried provides 7.3 g fiber and 1,162 mg potassium (25% DV) — but also concentrate the sugars (53 g per 100 g dried). Fresh and frozen apricots fit easily into low-energy-density eating patterns; dried apricots are calorie-dense but portable and shelf-stable.

Effect size

Per 100 g fresh: 2 g fiber, 259 mg potassium, 10 mg vitamin C. Per 100 g dried: 7.3 g fiber, 1,162 mg potassium, 1 mg vitamin C (largely lost in drying).

Time to effect

Immediate nutrient delivery; cumulative effect on fiber intake and electrolyte balance with regular consumption

Best fit

Anyone wanting a whole-food source of fiber and potassium; dried apricots are convenient for portable snacks

Less likely

People on potassium-restricted diets (kidney disease, certain BP medications) — dried apricots add up fast

Bottom line: Real food with real nutrients; choose fresh or unsulfured dried.

SourceUSDA FoodData Central — Apricots, raw — USDA

How it works

Apricot fruit supplies beta-carotene, vitamins C and E, potassium, and fiber. Beta-carotene converts to vitamin A in the body, supporting vision and immune function. Apricot kernels contain amygdalin, a cyanogenic glycoside that hydrolyzes to release hydrogen cyanide; amygdalin (also called laetrile or vitamin B17) has been promoted as an unproven cancer treatment and is dangerous due to cyanide toxicity. The fruit flesh contains no significant amygdalin.

How to take it

1. Typical dose

FRUIT (fresh, frozen, or dried): • Fresh: 2–3 medium apricots (~100 g) — about 48 kcal, 2 g fiber, meaningful beta-carotene • Dried: 4–6 halves (~30 g) — about 72 kcal, 2 g fiber, higher potassium and beta-carotene per gram than fresh • Frozen: 100 g — comparable to fresh; great for smoothies or thawed compote KERNELS / LAETRILE: ZERO — do not consume any quantity.

2. Higher studied dose

There's no upper limit on apricot fruit intake within a balanced diet. Dried apricots are calorie-dense (240 kcal per 100 g) and sugar-dense (53 g per 100 g) — common-sense portioning applies.

3. Timing

Anytime — no special timing requirements. With fat (yogurt, nuts, cheese) improves beta-carotene absorption since carotenoids are fat-soluble.

4. With food

Either way; fat improves carotenoid absorption.

5. Split dosing

Not applicable.

6. How long to try

Indefinitely as part of a varied diet.

What to track

Total fiber intake (aim for 25–35 g/day from all sources)

Sugar budget if managing diabetes — dried apricots are concentrated sugars

Sulfite tolerance if you have asthma or sulfite sensitivity

Potassium intake if you have kidney disease or are on potassium-affecting medications

If you accidentally ingested raw apricot kernels: monitor for headache, dizziness, nausea, rapid breathing, confusion → seek emergency care immediately

Bottom line: Eat the fruit (fresh, frozen, or dried). Don't eat the kernels. Don't buy 'vitamin B17' or laetrile. If you accidentally ingested raw kernels and feel unwell, call poison control (1-800-222-1222 in the US) or go to the ER.

5 commercial forms

Compare the main delivery options and what they’re best suited for.

Fresh apricots

Best in season

Peak quality in late spring through summer (May–August in temperate climates). Ripen at room temperature; refrigerate when ripe to extend shelf life by a few days. Eat the flesh, discard the pit (don't crack it open for the kernel).

Standard whole-fruit form; pair with fat (yogurt, nuts) for better beta-carotene absorption.

Dried apricots (sulfured / unsulfured)

Concentrated, portable

Sulfured (sulfur-dioxide-preserved) dried apricots keep their bright orange color and longer shelf life — but trigger reactions in sulfite-sensitive people. Unsulfured dried apricots are brown but safe for sulfite-sensitive individuals. Both forms concentrate calories, sugars, fiber, and minerals (potassium especially) about 5–6× vs fresh.

Concentrated nutrient density; choose unsulfured if sulfite-sensitive.

Frozen apricots

Year-round option

Picked at peak ripeness, sliced or halved, and flash-frozen. Vitamin C is partially retained; carotenoids are well preserved. Good for smoothies, baked goods, and compotes; texture too soft for fresh eating after thawing.

Nutritionally close to fresh; convenient year-round.

Apricot kernels (raw)

DO NOT EAT

The seed inside the pit. Contains amygdalin, which releases hydrogen cyanide. Sold as a 'superfood' or as 'vitamin B17.' One raw kernel can exceed the EFSA acute reference dose for an adult; half a kernel for a toddler. Multiple documented poisoning cases including fatalities.

Cyanide release in the gut; no safe oral dose has been established.

Laetrile / 'Vitamin B17' supplements

DO NOT BUY

Semi-synthetic amygdalin sold as a cancer treatment. FDA-banned for interstate commerce in 1980. Moertel 1982 NEJM phase II trial in 178 cancer patients showed no benefit and multiple cyanide-toxicity events. There is no vitamin B17 — the name is marketing.

FDA-banned; no clinical efficacy; documented cyanide poisoning.

Safety

Know the common side effects, key cautions, and who should avoid it.

Common side effects

GI upset from large quantities of dried apricots (high fructose and sorbitol)sulfite-sensitivity reactions (wheezing, urticaria) from sulfur-dioxide-preserved dried apricotsoral-allergy syndrome (itching, mild swelling) in people allergic to related Rosaceae fruits

Serious risks

ACUTE CYANIDE POISONING from raw apricot kernels — symptoms (headache, dizziness, nausea, vomiting, rapid breathing, confusion, seizures, coma, respiratory failure) can occur within minutes to a few hours. EFSA's acute reference dose is exceeded by ONE raw kernel in adults and HALF a kernel in toddlers. Documented fatalities in the medical literature.
SourceEFSA CONTAM Panel, 2016 — EFSA Journal — Scientific Opinion on Cyanogenic Glycosides in Apricot Kernels Akyildiz et al., 2010 — PubMed — Indian Pediatrics
LAETRILE / 'VITAMIN B17' is FDA-banned for interstate commerce and has no clinical efficacy for any cancer. The 1982 NEJM trial documented cyanide toxicity in trial participants. There is no vitamin B17 — the designation is marketing.
SourceMoertel et al., 1982 — PubMed — New England Journal of Medicine FDA Import Alert IA-66-25 — Laetrile/Amygdalin — US Food and Drug Administration Memorial Sloan Kettering — Laetrile/Amygdalin About Herbs — MSKCC Integrative Medicine
Sulfite-preserved dried apricots can trigger asthma attacks, urticaria, or anaphylaxis in sulfite-sensitive individuals — particularly people with steroid-dependent asthma.
SourceUSDA FoodData Central — Apricots, raw — USDA

Who should avoid it

Anyone considering raw apricot kernels — even small amounts can cause cyanide poisoning. Pediatric exposures are especially dangerous (half a kernel exceeds the acute reference dose for a toddler).
SourceEFSA CONTAM Panel, 2016 — EFSA Journal — Scientific Opinion on Cyanogenic Glycosides in Apricot Kernels Akyildiz et al., 2010 — PubMed — Indian Pediatrics
Anyone considering laetrile or 'vitamin B17' for cancer or any other indication — FDA-banned, no efficacy, multiple documented poisoning cases.
SourceFDA Import Alert IA-66-25 — Laetrile/Amygdalin — US Food and Drug Administration Memorial Sloan Kettering — Laetrile/Amygdalin About Herbs — MSKCC Integrative Medicine
People with sulfite allergy or steroid-dependent asthma — choose unsulfured (brown-colored) dried apricots or stick with fresh/frozen.
SourceUSDA FoodData Central — Apricots, raw — USDA
People on potassium-restricted diets (advanced kidney disease, certain BP medications) — dried apricots are concentrated potassium.
SourceUSDA FoodData Central — Apricots, raw — USDA

Pregnancy & breastfeeding

Apricot fruit (fresh, frozen, dried) is safe in pregnancy and breastfeeding as part of a normal diet — beta-carotene from food is safe even at high intake (the body regulates conversion to vitamin A, so it doesn't cause hypervitaminosis A the way preformed-retinol supplements can). Apricot kernels and laetrile are absolutely contraindicated in pregnancy (cyanide crosses the placenta).

SourceEFSA CONTAM Panel, 2016 — EFSA Journal — Scientific Opinion on Cyanogenic Glycosides in Apricot Kernels USDA FoodData Central — Apricots, raw — USDA

Bottom line: Apricot fruit: safe whole food. Apricot kernels and laetrile/'vitamin B17': absolutely avoid — cyanide poisoning risk with no proven benefit. If accidentally ingested, call poison control (1-800-222-1222 US) immediately.

Interactions

cancer treatmentMajor

Laetrile / 'vitamin B17' / apricot-kernel products marketed for cancer are FDA-banned and ineffective; using them in place of evidence-based cancer treatment risks both cyanide poisoning AND disease progression from foregone effective therapy. There are documented cases of patients dying from cancer that would have been treatable, after refusing standard care for laetrile.

SourceMoertel et al., 1982 — PubMed — New England Journal of Medicine Memorial Sloan Kettering — Laetrile/Amygdalin About Herbs — MSKCC Integrative Medicine

potassium-sparing diuretics (spironolactone, amiloride) and ACE inhibitors / ARBsMinor

Dried apricots are concentrated potassium (1,162 mg per 100 g). Regular large servings can contribute to hyperkalemia in people on potassium-affecting medications, especially with reduced kidney function.

SourceUSDA FoodData Central — Apricots, raw — USDA

warfarinMinor

Apricots contain modest vitamin K. A sudden large increase in intake (e.g., daily large servings of dried apricots) could marginally affect INR — keep intake consistent if you're on warfarin.

SourceUSDA FoodData Central — Apricots, raw — USDA

Food sources

Food	Amount	%DV
Apricots, raw — 100 g (~3 medium)	48 kcal · 2.0 g fiber · 1,094 μg β-carotene	—
Apricots, raw — 1 medium (~35 g)	17 kcal · 0.7 g fiber · 383 μg β-carotene	—
Vitamin A (RAE) from 100 g raw apricots	96 μg RAE vitamin A	11%
Vitamin C from 100 g raw apricots	10 mg vitamin C	11%
Potassium from 100 g raw apricots	259 mg potassium	6%
Apricots, dried, sulfured — 100 g (~30 halves)	241 kcal · 7.3 g fiber · 6,257 μg β-carotene	—
Vitamin A (RAE) from 100 g dried apricots	180 μg RAE vitamin A	20%
Potassium from 100 g dried apricots	1,162 mg potassium	25%
Iron from 100 g dried apricots	2.7 mg iron	15%
Apricots, dried, sulfured — 1/4 cup (~32 g)	78 kcal · 2.3 g fiber · 372 mg potassium	8%

Apricots, raw — 100 g (~3 medium)

Amount: 48 kcal · 2.0 g fiber · 1,094 μg β-carotene
%DV: —

Apricots, raw — 1 medium (~35 g)

Amount: 17 kcal · 0.7 g fiber · 383 μg β-carotene
%DV: —

Vitamin A (RAE) from 100 g raw apricots

Amount: 96 μg RAE vitamin A
%DV: 11%

Vitamin C from 100 g raw apricots

Amount: 10 mg vitamin C
%DV: 11%

Potassium from 100 g raw apricots

Amount: 259 mg potassium
%DV: 6%

Apricots, dried, sulfured — 100 g (~30 halves)

Amount: 241 kcal · 7.3 g fiber · 6,257 μg β-carotene
%DV: —

Vitamin A (RAE) from 100 g dried apricots

Amount: 180 μg RAE vitamin A
%DV: 20%

Potassium from 100 g dried apricots

Amount: 1,162 mg potassium
%DV: 25%

Iron from 100 g dried apricots

Amount: 2.7 mg iron
%DV: 15%

Apricots, dried, sulfured — 1/4 cup (~32 g)

Amount: 78 kcal · 2.3 g fiber · 372 mg potassium
%DV: 8%

Choosing a product

What to look for on the label — and what to be skeptical of.

Look for…

Fresh: firm with a slight give, deep orange color, no bruising

Frozen: ingredient list = just 'apricots'; check for added sugar

Dried: 'unsulfured' on the label if you're sulfite-sensitive (unsulfured dried apricots are brown, not orange — sulfur dioxide preserves the orange color)

Organic if you eat them often and pesticide residues matter to you

Dried apricots from Turkey are the most common commercial source; Mediterranean varieties tend to be more flavourful

Be skeptical of…

'Vitamin B17' or 'laetrile' — there is no Vitamin B17; this is dangerous quackery banned by FDA in 1980

'Apricot kernels for cancer prevention' — cyanide poisoning risk with no proven cancer benefit

'Bitter apricot seeds for immune support' — bitter kernels have HIGHER amygdalin content than sweet kernels; even more dangerous

'Sun-dried with no sulfur added' on dried fruit that's still bright orange — color is the giveaway; unsulfured dried apricots turn brown

Apricot kernel oil for oral use — even processed kernel-derived products can contain residual amygdalin

Frequently asked questions

Are apricot kernels a cancer cure?⌄

No. Amygdalin/laetrile has no proven anticancer effect and can cause fatal cyanide poisoning. The FDA and NCI have warned against use.

References by claim

Vitamin A precursor (beta-carotene) source

USDA FoodData Central — Apricots, raw — USDA (2024) link

Apricot kernels and laetrile ('vitamin B17') — poisoning risk and cancer-cure quackery

EFSA CONTAM Panel, 2016 — EFSA Journal — Scientific Opinion on Cyanogenic Glycosides in Apricot Kernels (2016) link

Moertel et al., 1982 — PubMed — New England Journal of Medicine (1982) link

Memorial Sloan Kettering — Laetrile/Amygdalin About Herbs — MSKCC Integrative Medicine (2024) link

Akyildiz et al., 2010 — PubMed — Indian Pediatrics (2010) link

FDA Import Alert IA-66-25 — Laetrile/Amygdalin — US Food and Drug Administration (2024) link

Other references

Apricot on NIH DSLD — NIH Dietary Supplement Label Database link

Track Apricot with Pilora

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Evidence-based·Last reviewed Jun 1, 2026·Evidence current as of Jun 1, 2026·How we grade evidence

Disclaimer: These statements have not been evaluated by the FDA. This page is educational, not a substitute for personalized medical advice. Evidence grades are AI-assisted assessments — talk to your doctor before starting any new supplement, especially if you’re pregnant, breastfeeding, on medications, or managing a chronic condition.