Vitamin B2 remains stable when it is heated,
however it will be leached into boiling water. Riboflavin in foods
can be quickly destroyed by exposure to light, so foods that contain
vitamin B2 should be stored in opaque containers, rather that glass
or other clear containers that allow light in.
There are a wide variety of foods that contain
vitamin B2. To ensure that you are getting sufficient amounts of
riboflavin every day, be sure to include a vareity of the following
foods that are good dietary sources of vitamin B2.
Meat Sources: Organ meats are particularly
rich sources of riboflavin - especially liver, kidney, and heart.
Also lean meats, like pork and chicken, are good sources of vitamin
Vegetable Sources: Mushrooms, asparagus, broccoli,
and dark-green leafy vegetables, like spinach, are good dietary
Legume and Nut Sources: Nuts and legumes, particularly
almonds and soybeans, or soy nuts, are excellent sources of vitamin
Dairy Sources: Milk, cheese, and eggs are all
good sources of riboflavin.
Grain Sources: Whole grains, and fortified
products, such as enriched flour and fortified cereals can be good
sources of riboflavin.