Most plant- and animal-derived foods contain at least small quantities of vitamin B2 (riboflavin). Foods with substantial amounts of riboflavin are milk, eggs, salmon, beef, spinach, asparagus, and broccoli.
Vitamin B2 is easily destroyed by exposure to light. For instance, up to 50% of the riboflavin in milk contained in a clear glass bottle can be destroyed after two hours of exposure to bright sunlight (6).
Riboflavin is used to fortify foods (e.g., bread and cereal) and is available in supplements, most commonly in multivitamin and vitamin B-complex preparations (22).
Authored by Dr Peter Engel in 2010, reviewed by Hasan Mohajeri on 01.09.2017
