BACK TOTOP Browse A-ZSearchBrowse A-ZABCDEFGHIJKLMNOPQRSTUVWXYZ0-9 E-mail FormEmail ResultsName:Email address:Recipients Name:Recipients address:Message: Print-FriendlyBookmarksbookmarks-menuRiboflavinVitamin B2Riboflavin is a type of B vitamin. It is water soluble, which means it is not stored in the body. Water-soluble vitamins dissolve in water. Leftover amounts of the vitamin leave the body through the urine. The body keeps a small reserve of these vitamins. They have to be taken on a regular basis to maintain the reserve. Function Riboflavin (vitamin B2) works with the other B vitamins. It is important for body growth. It helps in red blood cell production. It also aids in the release of energy from proteins. Food Sources The following foods provide riboflavin in the diet:Dairy products Eggs Green leafy vegetables Lean meats Organ meats, such as liver and kidneys Legumes Milk Nuts Breads and cereals are often fortified with riboflavin. Fortified means the vitamin has been added to the food.Riboflavin is destroyed by exposure to light. Foods with riboflavin should not be stored in clear containers that are exposed to light. Side Effects Lack of riboflavin is not common in the United States because this vitamin is plentiful in the food supply. Symptoms of a severe deficiency include:Anemia AnemiaAnemia is a condition in which the body does not have enough healthy red blood cells. Red blood cells provide oxygen to body tissues. Different type...ImageRead Article Now Book Mark Article Mouth or lip sores Skin complaints Sore throat Swelling of mucous membranesBecause riboflavin is a water-soluble vitamin, leftover amounts leave the body through the urine. There is no known poisoning from riboflavin. Recommendations Recommendations for riboflavin, as well as other nutrients, are provided in the Dietary Reference Intakes (DRIs) developed by the Food and Nutrition Board at the National Academies of Sciences, Engineering, and Medicine. DRI is a term for a set of reference intakes that are used to plan and assess the nutrient intakes of healthy people. These values, which vary by age and sex, include:Recommended Dietary Allowance (RDA): The average daily level of intake that is enough to meet the nutrient needs of nearly all (97% to 98%) healthy people. An RDA is an intake level based on scientific research evidence. Adequate Intake (AI): This level is established when there is not enough scientific research evidence to develop an RDA. It is set at a level that is thought to ensure enough nutrition.Dietary Reference Intakes for riboflavin: Infants0 to 6 months: 0.3* milligrams per day (mg/day) 7 to 12 months: 0.4* mg/day*Adequate Intake (AI)Children1 to 3 years: 0.5 mg/day 4 to 8 years: 0.6 mg/day 9 to 13 years: 0.9 mg/dayAdolescents and adultsMales age 14 and older: 1.3 mg/day Females age 14 to 18 years: 1.0 mg/day Females age 19 and older: 1.1 mg/day Pregnancy: 1.4 mg/day Lactation: 1.6 mg/dayThe best way to get the daily requirement of essential vitamins is to eat a balanced diet that contains a variety of foods.Open ReferencesReferencesMaqbool A, Parks EP, Shaikhkhalil A, Panganiban J, Mitchell JA, Stallings VA. Nutritional requirements. In: Kliegman RM, St. Geme JW, Blum NJ, Shah SS, Tasker RC, Wilson KM, eds. Nelson Textbook of Pediatrics. 21st ed. Philadelphia, PA: Elsevier; 2020:chap 55.Markell M, Siddiqi HA. Vitamins and trace elements. In: McPherson RA, Pincus MR, eds. Henry's Clinical Diagnosis and Management by Laboratory Methods. 24th ed. Philadelphia, PA: Elsevier; 2022:chap 27.Mason JB, Booth SL. Vitamins, trace minerals, and other micronutrients. In: Goldman L, Schafer AI, eds. Goldman-Cecil Medicine. 26th ed. Philadelphia, PA: Elsevier; 2020:chap 205.National Institutes of Health website. Riboflavin: fact sheet for health professionals. ods.od.nih.gov/factsheets/Riboflavin-HealthProfessional/. Updated May 11, 2022. Accessed February 21, 2023.AllVideoImagesTogVitamin B2 benefit - illustration Riboflavin, also called vitamin B2, releases energy from carbohydrates. B2 is destroyed by exposure to light, therefore foods with riboflavin should be keep in dark or opaque containers.Vitamin B2 benefitillustrationVitamin B2 source - illustration Like most vitamins, vitamin B2 (riboflavin) may be obtained in the recommended amount with a well-balanced diet, including some enriched or fortified foods.Vitamin B2 sourceillustrationVitamin B2 benefit - illustration Riboflavin, also called vitamin B2, releases energy from carbohydrates. B2 is destroyed by exposure to light, therefore foods with riboflavin should be keep in dark or opaque containers.Vitamin B2 benefitillustrationVitamin B2 source - illustration Like most vitamins, vitamin B2 (riboflavin) may be obtained in the recommended amount with a well-balanced diet, including some enriched or fortified foods.Vitamin B2 sourceillustrationRelated Information Carbohydrates(Nutrition)Vitamins and Phytonutrients - InDepth(In-Depth) Review Date: 1/19/2023 Reviewed By: Stefania Manetti, RD/N, CDCES, RYT200, My Vita Sana LLC - Nourish and heal through food, San Jose, CA. Review provided by VeriMed Healthcare Network. Also reviewed by David C. Dugdale, MD, Medical Director, Brenda Conaway, Editorial Director, and the A.D.A.M. Editorial team. The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. 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RiboflavinVitamin B2Riboflavin is a type of B vitamin. It is water soluble, which means it is not stored in the body. Water-soluble vitamins dissolve in water. Leftover amounts of the vitamin leave the body through the urine. The body keeps a small reserve of these vitamins. They have to be taken on a regular basis to maintain the reserve. Function Riboflavin (vitamin B2) works with the other B vitamins. It is important for body growth. It helps in red blood cell production. It also aids in the release of energy from proteins. Food Sources The following foods provide riboflavin in the diet:Dairy products Eggs Green leafy vegetables Lean meats Organ meats, such as liver and kidneys Legumes Milk Nuts Breads and cereals are often fortified with riboflavin. Fortified means the vitamin has been added to the food.Riboflavin is destroyed by exposure to light. Foods with riboflavin should not be stored in clear containers that are exposed to light. Side Effects Lack of riboflavin is not common in the United States because this vitamin is plentiful in the food supply. Symptoms of a severe deficiency include:Anemia AnemiaAnemia is a condition in which the body does not have enough healthy red blood cells. Red blood cells provide oxygen to body tissues. Different type...ImageRead Article Now Book Mark Article Mouth or lip sores Skin complaints Sore throat Swelling of mucous membranesBecause riboflavin is a water-soluble vitamin, leftover amounts leave the body through the urine. There is no known poisoning from riboflavin. Recommendations Recommendations for riboflavin, as well as other nutrients, are provided in the Dietary Reference Intakes (DRIs) developed by the Food and Nutrition Board at the National Academies of Sciences, Engineering, and Medicine. DRI is a term for a set of reference intakes that are used to plan and assess the nutrient intakes of healthy people. These values, which vary by age and sex, include:Recommended Dietary Allowance (RDA): The average daily level of intake that is enough to meet the nutrient needs of nearly all (97% to 98%) healthy people. An RDA is an intake level based on scientific research evidence. Adequate Intake (AI): This level is established when there is not enough scientific research evidence to develop an RDA. It is set at a level that is thought to ensure enough nutrition.Dietary Reference Intakes for riboflavin: Infants0 to 6 months: 0.3* milligrams per day (mg/day) 7 to 12 months: 0.4* mg/day*Adequate Intake (AI)Children1 to 3 years: 0.5 mg/day 4 to 8 years: 0.6 mg/day 9 to 13 years: 0.9 mg/dayAdolescents and adultsMales age 14 and older: 1.3 mg/day Females age 14 to 18 years: 1.0 mg/day Females age 19 and older: 1.1 mg/day Pregnancy: 1.4 mg/day Lactation: 1.6 mg/dayThe best way to get the daily requirement of essential vitamins is to eat a balanced diet that contains a variety of foods.Open ReferencesReferencesMaqbool A, Parks EP, Shaikhkhalil A, Panganiban J, Mitchell JA, Stallings VA. Nutritional requirements. In: Kliegman RM, St. Geme JW, Blum NJ, Shah SS, Tasker RC, Wilson KM, eds. Nelson Textbook of Pediatrics. 21st ed. Philadelphia, PA: Elsevier; 2020:chap 55.Markell M, Siddiqi HA. Vitamins and trace elements. In: McPherson RA, Pincus MR, eds. Henry's Clinical Diagnosis and Management by Laboratory Methods. 24th ed. Philadelphia, PA: Elsevier; 2022:chap 27.Mason JB, Booth SL. Vitamins, trace minerals, and other micronutrients. In: Goldman L, Schafer AI, eds. Goldman-Cecil Medicine. 26th ed. Philadelphia, PA: Elsevier; 2020:chap 205.National Institutes of Health website. Riboflavin: fact sheet for health professionals. ods.od.nih.gov/factsheets/Riboflavin-HealthProfessional/. Updated May 11, 2022. Accessed February 21, 2023.