VITAMIN, MINERAL & TRACE ELEMENT GUIDE
B2. Riboflavin.
MINERAL
Vitamin B2, or riboflavin, likes to break things down. Whether it’s the food we eat or the toxins that make their way inside our body, riboflavin is there to help us metabolize them.

The metabolizing function of riboflavin makes it another energy giving nutrient. It’s involved in the metabolism of, and therefore, energy release from carbohydrates, fats and proteins. It’s also involved in the breakdown of drugs and toxins in our body; anything from medications, to poisons and illicit drugs. Whether they enter our body intentionally or accidentally, vitamin B2 helps to clear them out.


As well as ridding our body of toxins, B2 also helps to scavenge free radicals. This is what antioxidants are famous for. While B2 is not an antioxidant in itself, it does help the antioxidants in our body to do their job. In particular, it helps to reduce the damage to our blood vessels and organs, and works to lessen any potential oxidative damage in our body.


As well as having its own job to do, riboflavin also helps with the function and supply of other B vitamins. Vitamin B6 and B3 (niacin), both need to be converted to their active state inside our body in order to do their job. Riboflavin is involved in both of these conversions. So too little riboflavin can also impact on our supply of vitamins B6 and B3.


Deficiency

Riboflavin is a water soluble vitamin; this means our body cannot store it in large, sustaining amounts. If we cannot store this vitamin, then any excess provided by our diet is excreted in our urine. This applies to vitamin supplements that provide more B2 than we can absorb at once. The best way to stay on top of our riboflavin intake, is to get a good daily dose from natural food sources and space our intake over the day.


A B2 deficiency is seen for one of two reasons; either we don’t get enough in our diet, or our body’s absorption of this vitamin is impaired. Impaired absorption is often the result of another underlying health problem.


Vitamin B2 is present in a wide variety of foods, so a deficiency is often the result of a poor or lacking diet in general. It’s seen more in malnourished populations, those with eating disorders, or in those with increased needs, like intense athletes or pregnant woman.


A B2 deficiency reduces our conversion of food to energy and this effects our overall energy levels. It also effects its interaction with vitamins B3 and B6. This impacts on the function of these B vitamins and further reduces our energy levels.


A more severe B2 deficiency can effect our eyes, causing them to become sore, itchy and have an increased sensitivity to light. It can also cause a sore and swollen, mouth, lips and tongue, mouth ulcers, a sore throat, plus dry skin around the face.






Sources
ANIMAL SOURCES

Meat & Meat Products
duck*
kangaroo*
offal*
quail*
venison*
beef
bison
chicken
lamb
ostrich
pork
rabbit
turkey
veal
Fish & Seafood
anchovies*
clams*
mussels*
oysters*
salmon*
bream
canned sardines
canned tuna
cod
crab
flatfish (flounder and sole)
flathead
gemfish
halibut
mullet
mulloway
pickled herring
rockfish (mixed species)
scallops
swordfish
Dairy
yogurt*
brie cheese*
blue vein*
camembert cheese*
cheddar cheese*
cheshire cheese*
colby cheese*
feta cheese*
gloucester cheese*
gouda cheese*
haloumi cheese*
parmesan cheese*
pecorino cheese*
provolone cheese*
romano cheese*
swiss cheese*
butter
cream
goats milk
milk
cream cheese
mozzarella
ricotta
Eggs*
PLANT SOURCES
Grains & Flours
wheat germ*
wheat bran*
buckwheat groats
chickpea flour
millet
oats
oat bran
quinoa
soy flour
wheat bran
white wheat flour
whole groat buckwheat flour
wholemeal wheat flour
wild rice
Vegetables
broad/fava beans*
mushrooms*
asparagus
avocado
beet greens
bok choy
broccoli
brussels sprouts
butter beans
celeriac
chicory (endive and radicchio)
collard greens
curly endive/frisée
dandelion greens
English peas
globe artichokes
green beans
jerusalem artichokes/sunchokes
kale
mustard greens
potatoes
soy beans/edamame
Fruit & Dried Fruit
bananas
custard apple
jackfruit
lychee
passionfruit
rambutan
dried peaches
Legumes & Lentils
kidney beans
peanuts
soy beans
Nuts & Seeds
almonds*
brazil nuts*
chestnuts*
cashews
hazelnuts
macadamias
pecans
pine nuts
pistachios
walnuts
flaxseeds
poppy seeds
pumpkin seeds
sesame seeds
sunflower seeds
Herbs & Spices
chili powder*
parsley*
basil
cilantro/coriander
cinnamon
garlic
oregano
pepper
Others
vegemite/marmite*
firm tofu
fortified bread and cereal products
fortified soy milk beverages
peanut butter
KEY

*Indicates significant sources of riboflavin, giving at least 25% of the Recommended Daily Intake (RDI) for 19-70 year old males, for a 100g serve. All other listed sources provide at least 5% of the RDI for riboflavin, for 19-70 year old males, per 100g serve. RDI levels taken from Nutrient Reference Values for Australia and New Zealand. All food nutrient values are adapted and compiled from both a reputable Australian and North American source.