Ingredients
Vitamin B2
Occurence
also called E101; riboflavin; vitamin G; lactoflavin
Vitamin B2 is one of the most common vitamins.
For the first time ever its occurrence has
Vitamin B2-contents within selected food
| Food | Vitamin B2 (mg/100g) |
| Milk, dairy products: | 0,15-0,2 |
| Cheese: | 0,2-0,5 |
| Liver: | 3,5 |
| Pork: | 0,3 |
| Eggs: | 0,3 |
| Chicken: | 0,2 |
| Fish: | 0,2-0,3 |
| Asparagus, broccoli: | 0,2 |
| Spinach, avocado: | 0,15 |
| Fruit: | <0,1 |
| Bread: | <0,1 |
| Walnuts: | 0,1 |
| Chocolate: | 0,4 |
| Yeast: | 5,4 |
Significance
Vitamin B2 is known to function as part of the metabolic system engaged in the oxidation of carbohydrates and amino acids, the constituents of proteins.
Like most of the others vitamins as well, vitamin B2 acts as a coenzyme. An enzyme is basically a catalyst within a living system, which means, it accelerates respectively enables a chemical-biological reaction, without changing itself substantially. A coenzyme contributes to this process.
Dosage
The daily supply should be around 1,7mg for men and around 1,5mg for women. (1,8mg during pregnancy and 2,3mg during the lactation period).
In case of vitamin B2 deficiency, disorders regarding the reception of iron have been noticed. Therefore in advanced stage anemia can be found more often. In the western world especially elderly people and alcohol-abusing persons are endangered to suffer from a lack of Vitamin B2.
Toxicity
Intoxication has, despite high dosing, so far, never been noticed in human beings.