Vitamin B17 is a glycoside also called amygdalin. It was first found in the seeds of a tree called Prunus dulcis, also termed as bitter almonds. Initially it was used in the treatment of high blood pressure and arthritis symptoms. In the early 20th century, it was called vitamin B17 and marketed as a treatment for cancer, according to the National Cancer Institute.
Fruit Seeds
The flesh of many fruits are good sources of vitamin B17. The skin can be eaten on the fruit itself or purchased in dried form at many health stores. Fruits rich in vitamin B17 include apricots, peaches, nectarines and prunes. Whole fruits with skin can be added to salads or yogurts to boost the nutritional profile of the foods you consume. They can also be added to baked recipes to boost health benefits of these goods.
Carbohydrate Sources
Many grains and tubers are a source of vitamin B17. Buckwheat and quinoa are examples of a source of vitamin B17 seeds. Buckwheat is commonly believed to be a grain, however it is actually a seed. These can be cooked and eaten as side dishes or as a hot cereal; they can also be ground into flour and used for baking goods. Tubers may also contain vitamin B17; examples include yams and sweet potatoes, according to the National Cancer Institute.
Nuts
Since vitamin B17 was originally extracted from bitter almonds, almonds are a good source of vitamin B17. Other nuts that contain this vitamin include cashews, macadamia nuts and pecans. Nuts can be added to baking recipes, sprinkled on salads or eaten raw as a snack. Adding a serving of these nuts to the daily diet can be a healthy addition for your body.
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