Apricot kernel flour Calories

Apricot kernel flour is not automatically safe to eat. Apricot kernels can contain amygdalin, which can release cyanide in the body; use only products specifically made and controlled for food, and avoid products with an unclear source.

It may contain amygdalin, a compound that can release cyanide when digested; the amount can vary by kernel and product. That is why apricot kernel flour should not be treated like an ordinary nut flour.

No. Baking or roasting is not a reliable way to make apricot kernel flour safe or to eliminate cyanide risk. Cooking cannot replace food-safety controls on the product itself.

Not as a straightforward swap. Apricot kernel flour may taste more bitter and behave differently in recipes, and its potential cyanide risk makes it a poor everyday substitute for almond flour.

A bitter taste can come from the type of apricot kernel used, especially kernels with more amygdalin. Do not use bitterness—or a lack of bitterness—as a test of whether the flour is safe.

Do not eat apricot kernel flour raw unless it is specifically produced and sold as a food-safe ingredient. Raw use does not remove the potential amygdalin risk, so avoid adding uncertain products to smoothies or cereal.

When you have a food-grade product, you can blend a small amount into a recipe rather than use it as the main flour. Its distinctive flavor may affect baked goods, so it is not a one-for-one flour replacement.

Keep apricot kernel flour in a tightly sealed container in a cool, dry place. Its fat can turn rancid over time; refrigeration can help preserve it for longer, and you should discard it if it develops an off smell.

No. Apricot kernel flour comes from the seed inside the pit, while apricot flour usually refers to dried, ground apricot flesh. They are different ingredients and should not be assumed to have the same uses or safety profile.