Beechnuts do not contain as much hydrocyanic acid as, for example, bitter almonds. However, caution should be exercised when eating raw fruit. It is better to heat the beech seeds by roasting them before eating them or to pour hot water over them.

Poisoning by prussic acid in raw beechnuts

Hydrocyanic acid is found in most plant-based foods, but only in very small amounts, so consumption is not harmful. Although the concentration of hydrocyanic acid in raw beechnuts is relatively low, it is significantly higher than in strawberries, for example. As is so often the case, the dose makes the poison. Most adults can safely gather a few of the seeds and eat them raw.

It is different with small children, whose organism can only process very small amounts of hydrocyanic acid. If a child has eaten several raw beechnuts, the parents should watch the child closely afterwards. If symptoms of poisoning appear, the child must be presented to a doctor immediately.

Symptoms of poisoning that children and adults can experience after eating too many raw beechnuts include:

  • a headache
  • dizziness
  • Vomit
  • ringing in ears
  • Breath smelling of bitter almonds
  • Severe shortness of breath

Heating the beechnuts lowers the hydrocyanic acid content

If you have collected large amounts of beechnuts to enjoy as a snack, you should heat the seeds beforehand. Most of the hydrocyanic acid is broken down by the heat. The amounts remaining in the fruit are safe for human consumption.

It is best to roast the seeds in a pan without fat. Alternatively, you can pour hot water over them. Since hydrogen cyanide evaporates at temperatures of around 25 degrees, this method is well suited to reducing the toxin content of the beechnuts to a healthy level.

If you crush the beechnuts or grind them into flour to bake cakes, the baking heat is sufficient to reduce the hydrocyanic acid. However, you should avoid snacking on the dough before baking.

tips and tricks

Roasting or heating the beechnuts not only reduces the hydrocyanic acid content to a digestible level. The toxic fagin and the equally harmful oxalic acid are also broken down. In addition, the fruits only get the right aroma when they are roasted.

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Vegetable garden