Food Sources of Vitamin B2



  • Also known as riboflavin.
  • Functions
  • Converts carbohydrates to energy
  • Red blood cell formation, growth
  • Cell respiration.
  • Drug metabolism
  • Lipid (Fat) metabolism
  • It is essential in order for the body to use vitamin B6.


  • Milk
  • Eggs
  • Yogurt
  • Cheese
  • Broccoli
  • Asparagus
  • Spinach
  • Meat especially poultry, fish
  • Mushrooms
  • Liver
  • Dark green leafy vegetables
  • Enriched fortified cereals, breads and pastas

Symptoms of early deficiency include fatigue, weakness, mouth pain, personality changes. Later on, angular stomatitis and cheilosis—cracking of lips and at angle of mouth, Anemia.

Cataract formation is decreased by higher intake of Riboflavin.

Significant amounts of Riboflavin is lost with exposure to light, (milk in clear bottles or glass bottles) and during cooking.