Riboflavin (Vit. B2)

Riboflavin is also called lactoflavin or vitamin B2. An earlier name is vitamin G. Riboflavin is a vitamin from the B complex. It is also colloquially called growth vitamin.

Vitamin B2 is necessary for numerous metabolic processes. Without vitamin B2, the body cannot use proteins, carbohydrates and fat metabolism to generate energy.

The official health claims for Riboflavin/Vitamin B2 are as follows:
- Riboflavin contributes to normal energy metabolism.
- Riboflavin contributes to the normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
- Riboflavin contributes to the maintenance of normal red blood cells.
- Riboflavin contributes to the maintenance of normal skin.
- Riboflavin contributes to the maintenance of normal vision.
- Riboflavin contributes to normal iron metabolism.
- Riboflavin helps protect cells from oxidative stress.
- Riboflavin helps reduce tiredness and fatigue.
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The body can only store enough vitamin B2 for a maximum of six weeks. Therefore, a regular intake of vitamin B2 is essential.

The highest content (relatively speaking!) of vitamin B2 is found in yeast. However, humans only consume this in very small quantities. Offal (such as liver and kidney), pollock and mackerel, as well as grain germ flakes are therefore much more important in the diet. These foods are among the most abundant sources of riboflavin.

Our bodies can absorb vitamin B2 from animal sources better than from plant sources. This could be one reason why, according to some studies, vegans do not reach the recommended daily intake.

The Federal Office of Public Health (FOPH) recommends a daily intake of 1.4 mg of vitamin B2 per day. The FOPH has not set a maximum upper limit.

1.4mg of vitamin B2 is contained in: 100g broccoli 100g rye bread 100g Brie 200g beef 5 chicken eggs