B I N A R A G A . I N F O

Vitamin B2 (Riboflavin)

Riboflavin is a water-soluable vitamin that is stored poorly by the body. It is a crucial part of the enzyme systems involved in the breakdown of carbohydrates, proteins, and fats. It also helps to maintain the skin, mucous membranes, corneas, and nerve sheaths. Signs of riboflavin deficiency include cracks on the lips and in the corners of the mouth, sore tongue, mucous membrane disorders, extreme sensitivity of the eyes to light, and dry scaly skin.

Consuming two or three times the recommended dietary intake (US:RDA) of riboflavin is so much more than the body can use, that the excess is excreted in urine, giving it a bright yellow colour. Riboflavin is abundantly available in liver, kidneys, beef, pork, lamb, milk and dairy products, soybeans, fortified cereals, dark green leafy vegetables, eggs, and mushrooms.

Riboflavin can stand normal cooking temperatures but is rapidly destroyed by exposure to sunlight (because of its ultraviolet content). Much of the riboflavin is lost if milk in glass bottles is left in sunlight for a few hours. Cardboard milk cartons minimize riboflavin loss.