Function || Food Sources || Deficiency ||  Importance  || Recommendations || Children || adults  || Pregnant women and their infants


Vitamin B2, or riboflavin, is one of eight B vitamins that are essential for human health. It can be found in grains, plants, and dairy products. It is crucial for breaking down food components, absorbing other nutrients, and maintaining tissues.


Vitamin B-2 and the other B vitamins help your body build red blood cells and support other cellular functions that give you energy.

Vitamin B2 which is a water-soluble vitamin, so it dissolves in water. All vitamins are either water-soluble or fat-soluble. Water-soluble vitamins are carried through the bloodstream, and whatever is not needed passes out of the body in urine.

People need to consume vitamin B2 every day because the body can only store small amounts.


These functions include for body growth. It helps in red blood cell production. It also aids in the release of energy from proteins. You have experienced an energy boost from taking supplements containing B vitamins.

Riboflavin occurs naturally in some foods, added to others, and it can be taken as supplements. Most of it is absorbed Trusted Source in the small intestine.

Food Sources

Dairy products

  1. Eggs
  2. Green leafy vegetables
  3. Lean meats
  4. Organ meats, such as liver and kidneys
  5. Legumes
  6. Milk
  7. Nuts


In case anemia, which happens when you don’t get enough iron.

A riboflavin (Vitamin B2) deficiency can danger your baby’s growth and increase your chances of preeclampsia, which involves dangerously high blood pressure during pregnancy. This is a serious condition that can be life threatening.

Riboflavin (Vitamin B2) deficiency is rare in places where people have access to fresh foods or supplemental vitamins.

Discuss to your doctor if you are experiencing symptoms of riboflavin(Vitamin B2)  deficiency.

You may actually have a problem absorbing nutrients.


Cruciferous vegetables are a source of vitamin B2, but steam them rather than boiling them.

Vitamin B2 helps break down proteins, fats, and carbohydrates. It plays a vital role in maintaining the body’s energy supply.

Vitamin B2 has convert carbohydrates into adenosine triphosphate (ATP). The human body produces ATP from food, and ATP produces energy as the body requires it. The compound ATP is vital for storing energy in muscles.


Dietary Reference Intakes (DRIs) developed by the Food and Nutrition Board at the National Academies of Sciences

DRI is a term for a set of reference intakes that are used to plan and assess the nutrient intakes of healthy people.

Recommended Dietary Allowance (RDA)[1]


      • 0 to 6 months: 0.3* milligrams per day (mg/day)
      • 7 to 12 months: 0.4* mg/day

    </ul id =”Children”>


    • *Adequate Intake (AI)


          • 1 to 3 years: 0.5 mg/day
          • 4 to 8 years: 0.6 mg/day
          • 9 to 13 years: 0.9 mg/day

    </ul id=”adults”>


    • Adolescents and adults

          • Males age 14 and older: 1.3 mg/day
          • Females age 14 to 18 years: 1.0 mg/day
          • Females age 19 and older: 1.1 mg/day
          • Pregnancy: 1.4 mg/day
          • Lactation: 1.6 mg/day


Pregnant women and their infants [2.0]

Pregnant or lactating women which are rarely consumed meats or dairy products are at risk of riboflavin (Vitamin B2) deficiency.

which can have adverse effects on the health of both mothers and their infants. Riboflavin deficiency during pregnancy, for example, can increase the risk of preeclampsia.

Riboflavin intakes during pregnancy have a positive association with infant birth weight and length , Infants of mothers with riboflavin deficiency or low dietary intakes (less than 1.2 mg/day) during pregnancy have a higher risk of deficiency and of certain birth defects (such as outflow tract defects of the heart), However, maternal riboflavin intake has no association with the risk of orofacial clefts in infants 9

In well-nourished women, riboflavin concentrations in breast milk range from 180 to 800 mcg/L and concentrations of riboflavin in breast milk increase over time. In developing countries, in contrast, riboflavin levels in breast milk range from 160 to 220 mcg/L