Foods high in vitamin B17 content include wild blackberries, choke cherries, wild crabapples and elderberries. There are also fava beans, bitter almonds and macadamia nuts.
In untamed nature, vitamin B17, which is bitter to the taste, appears in abundance. Because man has attempted to improve tastes and flavors for his own pleasure, however, he has eliminated bitter substances by selection and cross-breeding. As a general rule, it can be stated that many of the foods that have been domesticated do still contain vitamin B17, but it's mostly found in the parts unappetizing to modern man, such as the seeds in apricots. Factors such as variety, locale, soil and climate all play parts in how vitamin B17-rich a food is.
Vitamin B17 is commonly used in the prevention or treatment of cancer. If used as a cancer preventative, it should only be obtained from natural sources. It should also be used in conjunction with a reduced animal-protein/dairy diet high in raw, uncooked vegetables and fruits. If cancer is present, however, the vitamin can be consumed in an injectable or pill form, as well. A food high in vitamin B17 typically has above 500 milligrams of nitriloside per 100 grams of food.