Unripe ackee contains high-level amounts of a toxin, hypoglycin A. Exposure to this toxin can result in vomiting, hypoglycemia, weakness, coma, and even death. Once the fruit fully ripens, the level of hypoglycin A toxin diminishes to "negligible" levels. However, the rind and seeds still have high levels of this toxin and should not be eaten. The FDA monitors canned and frozen ackee. Approved suppliers are put on a Green List of importers allowed to ship canned and frozen ackee to the United States.