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| Vitamin B2 |
| Vitamin B2 or Riboflavin is a yellow-orange,
water-soluble compound. |
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| Food sources |
| The richest sources of riboflavin include organ meats like liver,
kidney and heart. Dark, green leafy vegetables are also a good source of riboflavin. Milk
and milk products provide substantial amount of vitamin B2. back to top |
| Functions |
| Riboflavin is essential in the metabolism of carbohydrates,
proteins and fats and in the production of energy from the nutrients. It is a component of
amino acid oxidases that oxidise amino acids to keto acids. back to top |
| Recommended
Dietary Allowance (RDA) |
| 0.6 mg/ 1000 k cals. back to top |
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