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Riboflavin Foods

Riboflavin Foods

Releases energy

Riboflavin, also known as Vitamin B2, is a water-soluble vitamin that functions as a co-enzyme to release energy from the food you eat. It is destroyed by light and irradiation, but not by normal cooking methods.

If you are a vegan or you are lactose-intolerant and do not eat dairy products, you should eat more dark, leafy vegetables and whole or enriched grain products.

Here is a list of foods that are a good source of riboflavin:

Click here for a printable copy of this list.

Riboflavin Foods

Liver

Broccoli

Spinach

Kale

Beet Greens

Asparagus

Milk

Fortified cereals and grains and products made from them

Yogurt

Eggs

Mushrooms

Amaranth

Quinoa

Soybeans

Almonds

Mussels

Pork

Lamb

Venison

Water-soluble vitamins, as the name suggests, can be dissolved in water, so they are absorbed directly into your blood stream. They travel freely though the blood to the sites in your body where they are needed and any excess can be removed by the kidneys and excreted through the urine.

Vitamins in foods can be destroyed by light, heat and oxygen. Storage methods and food preparation techniques will affect the amount retained by the foods. To minimize this problem, refrigerate produce in airtight containers, and during preparation, steam or cook vegetables lightly, avoiding high temperatures and extended cooking times whenever possible.

Note: Alcoholics are at particular risk for riboflavin deficiency, since alcohol inhibits the ability of the body to absorb and use riboflavin. This means that even if an alcoholic is eating lots of dairy products, the body may not have access to enough riboflavin to maintain good health. If alcohol is replacing food in the diet, there could also be a riboflavin deficiency.


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