All seeds have a protective layer that prevents the beneficial chemicals from being extracted from it. It is nature's way of preserving itself so therefore you have to grind it down and that's why you have molars.
Most seeds will pass through you and you will NOT benefit from it because of their protective shells. The apricot seed I ate are shelled, meaning it doesn't have the outer shell. That's why I recommend cooking the seeds but not too long. Cooking it actually neutralizes the poison and pulls out the chemical from it. Your digestive system includes breaking up food into smaller portions then the final stage is to absorb the micronutrients through your small intestines.