Vitamin B2 was the second Vitamin B to be identified. It was once called vitamin G and now better known as riboflavin. Like thiamine, riboflavin is a coenzyme.
Benefits of Riboflavin:
Without it, our body cannot digest and use proteins and carbohydrates.
Like vitamin A, it protects the health of mucous membranes, the moist tissues that line the eyes, mouth, nose, throat, vagina, and rectum.
Like thiamine, riboflavin plays an important role in the metabolism of energy. Vitamin B2, riboflavin, is involved in the formation of RBC (red blood cells) and is also very necessary for healthy skin and normal vision.
Foods:
Riboflavin foods are mainly from animal origin. They include
Meat
Fish
Poultry
Eggs
Milk
Whole or enriched grain products
Brewer’s yeast
Dark green vegetables like broccoli and spinach
Riboflavin deficiency:
Riboflavin deficiency causes a condition known as ariboflavinosis, which is characterized by cracks at the corners of the mouth, oily scaling of the skins, and red, sore tongue.
The frequency of cataract increases with riboflavin deficiency.
This deficiency usually doesn’t occur in isolation; rather it is a part of multinutrient deficiency.
This is usually seen in alcoholics, elderly persons with low income or depression, and people with poor eating habits. An eating habit of highly refined and fast foods and those who do not prefer milk and milk products also suffer from riboflavin deficiency.