PHARM MED ORG: 1 have long been known to cause poison when eaten half cooked/cooked with root peelings.

2 Other sources of cyanogenic glycosides

Question

1 have long been known to cause poison when eaten half cooked/cooked with root peelings.

2 Other sources of cyanogenic glycosides

Dwight Obillos · Accepted Answer

1 Manihot esculenta crantz roots (cassava)
- this is due to the hydrocyanic acid

2 
Andropogon sorghum (Linn) Brot. Or “sorghum”

Phaseoluslunatus Linn. or (patani)

Linamarin in Cassava

Amygdalin in bitter almonds

Dhurrin in sorghum

1 have long been known to cause poison when eaten half cooked/cooked with root peelings. 2 Other sources of cyanogenic glycosides