Vitamin B2

 

The Top Five Benefits of Vitamin B2:

1.Migraine headaches:

Vitamin B2 is increasingly prescribed as a preventive against severe migraine attacks. A dose of 400 mg is generally used.

2. Antioxidants:

Vitamin B2 acts as an antioxidant that controls the play of free radicals. It helps in the prevention of heart diseases and cancer.

3. Anemia:

Vitamin B2 plays a supportive role in the treatment of anemia. It is also used in treating sickle cell anemia. Low-levels of vitamin B2 contribute to both of these conditions.
 

4.Anti-carcinogen:

It minimizes the effects of cancer-producing carcinogens.

5. Energy:

It breaks down proteins, fats, and carbohydrates, and helps produce energy.

The additional benefits of vitamin B2 include:
 

1. It plays a key role in keeping the nervous system, skin, eyes, mouth, and hair in good condition.

2. It keeps the mucous membranes in the mouth and bowels healthy.

3. It regulates thyroid activity.

4. It helps maintain healthy eyes and clear vision. It is also helpful in cataract prevention.

5. It is useful in preventing conditions such as acne, dermatitis, arthritis, and eczema.

6. It helps clear the skin.

7. It helps repair damaged tissues and allows wounds to heal more quickly.

8. It fosters natural growth since it is associated with protein.

9. It promotes natural immunity as it strengthens the antibody reserves and body defenses.

10. It helps in the treatment of disorders of the nervous system. It is used in the treatment of numbness, Alzheimer’s disease, anxiety, and epil

Food	Serving Size	Riboflavin (mg)
Vegetables and Fruits
Vegetables
Mushroom (white, portabello, crimini), raw or cooked	125 mL (½ cup)	0.2-0.6
Spinach, cooked	125 mL (½ cup)	0.2
Grain Products
Cereal, corn flakes	30 g (check product label for serving size)	0.8
Cereal, muesli	30 g (check product label for serving size)	0.2
Pasta, egg noodles, cooked	125 mL (½ cup)	0.1
Milk and Alternatives
Milk (3.3% homo, 2%, 1%, skim)	250 mL (1 cup)	0.4-0.5
Cottage cheese	250 mL (1 cup)	0.4-0.5
Buttermilk	250 mL (1 cup)	0.4
Cheese, feta	50 g (1½ oz)	0.4
Yogurt beverage	200 mL	0.4
Yogurt (fruit, plain), all types	175 g (¾ cup)	0.3-0.4
Soy beverage	250 mL (1 cup)	0.3
Cheese (cheddar, monterey, edam, colby, blue, brie, camembert)	50 g (1½ oz)	0.2
Ricotta cheese	125 mL (½ cup)	0.2
Meat and Alternatives
Meat
Pork, various cuts, cooked	75 g (2½ oz)	0.2-0.3
Beef, various cuts, cooked	75 g (2½ oz)	0.2-0.3
Chicken or turkey, dark meat, cooked	75 g (2½ oz)	0.2
Organ Meats
Liver (chicken, turkey, pork, beef), cooked	75 g (2½ oz)	1.6-2.7
Fish and Seafood
Cuttlefish, cooked	75 g (2½ oz)	1.3
Salmon, cooked	75 g (2½ oz)	0.4
Mackerel, cooked	75 g (2½ oz)	0.3-0.4
Squid, cooked	75 g (2½ oz)	0.3
Trout, cooked	75 g (2½ oz)	0.3
Shellfish (clams, mussels), cooked	75 g (2½ oz)	0.2-0.3
Herring, cooked	75 g (2½ oz)	0.2
Sardines, canned in oil	75 g (2½ oz)	0.2
Meat Alternatives
Vegetarian meatloaf or patty, cooked	75 g (2½ oz)	0.5
Tempeh/fermented soy product, cooked	150 g (3/4 cup)	0.5
Egg, cooked	2 large	0.4-0.5
Almonds, without shell	60 mL (¼ cup)	0.1-0.4
Soy nuts	60 mL (1/4 cup)	0.2
Meatless, chicken, cooked	75 g (2½ oz)	0.2