Cassava, one of the most important tropical food crops, produces cyanide upon ingestion unless processed to remove/reduce the cyanide content.

Members of this genus are blind and produce cyanide (like most species in the order Polydesmida).

Cyanogenic glycosides produce cyanide and are extremely poisonous.

It has been suggested further that laetrile is modified in the liver and that beta-glucuronidase breaks down the modified compound, ultimately producing cyanide.

Tifton 85, like some other grasses (e.g. sorghum), produces cyanide under certain conditions and has been implicated in livestock deaths.

Because it produces cyanide, it smells like almonds.

I was wondering since there are chemicals in apple seeds that produce cyanide.

Wild almonds are bitter, the kernel produces deadly cyanide upon mechanical handling, and eating even a few dozen at one sitting can be fatal.

They contain a chemical that produces cyanide.

Amygdalin is a plant compound that contains sugar and produces cyanide.