Vitamin B2

Vitamin accumulates in the brain, liver, kidneys, and heart, but reserves do not form, excess is excreted in urine. Vitamin B2 supports normal skin and mucous membrane functions, is important for vision, affects fat absorption and synthesis. Riboflavin is also important for the formation of red blood cells, bone marrow function, the production of antibodies, and it affects growth. It is essential for maintaining healthy skin, nails, and hair.

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

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

Yeast extract is considered a product with a very high vitamin B2 content, and liver and kidneys are also high in B2. Other sources of this vitamin include wheat bran, eggs, meat, milk, and cheese. Flavins are relatively scarce in cereal grains, but in countries where grains are the main food, they are an important source of B2.

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