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Know your A, B, Cs: Riboflavin

How many times have you seen Riboflavin listed as an ingredient and thought "another food additive." Well it is not. Riboflavin is the scientific name for vitamin B2.

Like other B vitamins, Riboflavin aids in the production of metabolizing food by converting carbs into sugar which is burned to produce energy. B2 joins forces with the other B vitamins to break down fats and protein. It also promotes healthy skin, hair and nails and general good health.

Riboflavin is also used as food coloring because of its bright yellow-orange hue. It is the culprit for turning your pee that intense yellow if you take a multi-vitamin, which you should consider since the body does not store riboflavin.

Spinach and asparagus are both high in B2s as are milk, cheese, almonds, yeast and liver – does any one out there eat liver anymore? I am truly curious.

Wondering how much of Riboflavin you need - the RDA for adult women is 1.2 mg and a cup of spinach contains about 25% of your daily need. Worried that you are not getting enough of it? Signs of deficiency include cracked and red lips, inflammation of the lining of mouth and tongue, mouth ulcers, cracks at the corners of the mouth, and bloodshot or itchy eyes.

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