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

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