Potential Toxic Levels of Cyanide  in Almonds (<i>Prunus amygdalus</i>), Apricot Kernels (<i>Prunus armeniaca</i>), and Almond Syrup

<table class="table-group" id="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td align="left">Sources</td><td align="center">Maximum permitted HCN levels in drinks</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td align="left">Australia, New Zealand Food Standards code [<a href="/journals/isrn/2013/610648/#B23">23</a>]</td><td align="center">5 mg/kg</td></tr><tr><td align="left">The Committee of Experts on Flavourings of the Council of Europe [<a href="/journals/isrn/2013/610648/#B24">24</a>]</td><td align="center">1 mg/kg</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Maximun permitted HCN levels in drinks according to the Australian New Zealand Food Standards code and The Committee of Experts on Flavourings of the Council of Europe.

International Scholarly Research Notices

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Table 4

Table 4: Potential Toxic Levels of Cyanide  in Almonds (<i>Prunus amygdalus</i>), Apricot Kernels (<i>Prunus armeniaca</i>), and Almond Syrup 

International Scholarly Research Notices

Potential Toxic Levels of Cyanide in Almonds (Prunus amygdalus), Apricot Kernels (Prunus armeniaca), and Almond Syrup

Table 4