Riboflavin is one of a group of vitamins called "B vitamins." Another name for riboflavin is vitamin B2. Riboflavin works with other B vitamins to help your body use the energy you get from food. It also helps the body to use protein in food to build new cells and tissues.

Animal products, like milk, cheese, yogurt, beef and poultry, are good sources of riboflavin. Some green vegetables such as broccoli, turnip greens and spinach are good too. "Enriched" breads, rice, cereals and other baked products are also sources of riboflavin.

Like other B vitamins, riboflavin is easily lost when foods are cooked or processed. When you cook rice or pasta, some of the riboflavin goes into the water. When you rinse rice or pastas you rinse off some of this vitamin. So to keep the riboflavin you need from these foods, it is important not to rinse the rice or pasta after you have cooked it. When you cook vegetables, use only a small amount of water and keep the lid on the pan so that riboflavin and the other B vitamins are not lost. When you shop, look for breads, cereals and other baked products that are "enriched" with B vitamins like riboflavin.

To find out more about other B vitamins, read the files for Thiamin, Niacin and B vitamins.

If you have other questions about these vitamins, you can go to "Ask the Nutritionist."

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