Vitamin B-2; Riboflavin
Riboflavin Vitamin B-2 Riboflavin ; also known as vitamin B-2, was once called "yellow enzyme" because it has a distinctive yellow-green fluorescence. In fact, its name comes from its color (flavin means "yellow" in Latin). Riboflavin contains 3 linked 6-membered rings, with a sugar alcohol attached to the middle ring. Riboflavin in Foods: Almost one-quarter of the riboflavin in our diets comes from milk products. The rest typically is supplied by enriched white bread, rolls, and crackers, as well as eggs and meat. Foods rich in riboflavin are liver, mushrooms, spinach and other green vegetables, broccoli, asparagus, milk, and cottage cheese. Exposure to light causes riboflavin to break down rapidly. To prevent this light-induced breakdown, paper and plastic containers __not glass __should be used as packaging for riboflavin rich-foods, such as milk, milk products, and cereals. Riboflavin Needs and Upper Level: The RDAs for riboflavin for adult men and women are 1....