Elder
Ripe cooked elderberries are widely consumed and considered safe. Raw or unripe berries, leaves, bark, and roots contain cyanogenic glycosides (sambunigrin) and lectins; raw consumption has caused outbreaks of nausea, vomiting and diarrhea (CDC documented an outbreak in California).
What it is
Elder/elderberry (Sambucus nigra); fruit of the elder tree, used in syrups, jams, and supplements.
Fruit, juice, flavoring, traditional medicine.
Why it's flagged
- cyanogenic glycosides in raw/unripe parts
- GI illness from raw berries
What regulators actually say
"Cyanogenic-glycoside-containing parts of the elder plant have caused outbreaks of acute illness when consumed raw."
"Raw and unripe elderberries are toxic; cooking destroys the toxic constituents."
Regulatory status
United States — FDA
Cooked elderberry products commonly used in foods/dietary supplements; raw consumption discouraged.
European Union — EFSA
Cooked elderberry products are permitted; raw plant parts caution.
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