Vitamin B2

Vitamin accumulates in the brain, liver, kidneys, heart, but no reserves are formed, excess is removed with urine. Vitamin B2 supports normal skin and mucous membrane functions, important for vision, affects fat absorption and synthesis. Riboflavin is also important for the formation of red blood cells, bone marrow function, antibody production, and also affects growth. It is necessary to maintain healthy skin, nails, hair.

Vitamin is synthesized by bacteria, yeast, plants. Riboflavin is found in leafy vegetables, buckwheat, wheat, brewer's yeast, cheese, fish and dairy products (except butter), eggs, almonds, soybeans.

Riboflavin is yellow or yellow-orange, therefore used as a food coloring (code E101). It is added to baby food, breakfast cereals, pasta, sauces, cheese, fruit drinks, vitamin-enriched dairy products, some energy drinks.

Yeast extract is considered a product with a high vitamin B2 content, as well as liver and kidneys contain a lot of B2. Other sources of this vitamin are wheat bran, eggs, meat, milk, cheese. Cereal grains contain relatively little flavin, but in countries where grains are the main food, they are also an important source of B2.

In heat-treated food, riboflavin is stable if not exposed to light. Riboflavin is unstable in a basic environment, but food is rarely in a basic reaction. Riboflavin in milk stored in a dark refrigerator decomposes slowly.