Vitamin B2, or riboflavin, is naturally present in foods, added to foods, and available as a supplement. Bacteria in the gut can produce small amounts of riboflavin, but not enough to meet dietary needs. Riboflavin is a key component of coenzymes involved with the growth of cells, energy production, and the breakdown of fats, steroids, and medications.

Because riboflavin assists many enzymes with various daily functions throughout the body, a deficiency can lead to health problems. Animal studies show that the brain and heart disorders and some cancers can develop from long-term riboflavin deficiency.

Riboflavin is found mostly in meat and fortified foods but also in some nuts and green vegetables.

>Dairy Milk

>Yogurt

>Cheese

>Eggs

>Lean Beef and Pork

>Organ Meats (Beef Liver)

>Chicken Breast

>Salmon

>Fortified Cereal and bread

>Almonds

>Spinach