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Riboflavin, also known as vitamin B 2, is a water-soluble vitamin and is one of the B vitamins. [3] [4] [5] Unlike folate and vitamin B 6, which occur in several chemically related forms known as vitamers, riboflavin is only one chemical compound.
B vitamins are present in protein-rich foods, such as fish, poultry, meat, dairy products, and eggs; they are also found in leafy green vegetables, beans, and peas. [1] Fortified foods, such as breakfast cereals, baked products, and infant formulas, may contain B vitamins. [1]
Citrus, most fresh foods 1920: Vitamin D (Calciferol) Cod liver oil 1920: Vitamin B 2 (Riboflavin) Meat, dairy products, eggs: 1922: Vitamin E (Tocopherol) Wheat germ oil, unrefined vegetable oils 1929: Vitamin K 1 (Phylloquinone) Leaf vegetables: 1931: Vitamin B 5 (Pantothenic acid) Meat, whole grains, in many foods 1934: Vitamin B 6 ...
Vitamin B 2 (riboflavin) Vitamin B 3 (niacin) Vitamin B 5 (pantothenic acid) Vitamin B 6 group: Pyridoxine; Pyridoxal-5-Phosphate; Pyridoxamine; Vitamin B 7 (biotin) Vitamin B 9 (folate) Vitamin B 12 (cobalamin) Choline; Vitamin A (e.g. retinol (see also - provitamin A carotenoids)) Vitamin C (Ascorbic acid) Vitamin D. Ergocalciferol ...
Other foods include probiotic-rich fermented foods and spices to help calm inflammation—turmeric is one of our favorites for brain health. Even sipping on green tea may have brain benefits .
Vegemite is a source of B vitamins, specifically thiamine, riboflavin, niacin and folate (B1, B2, B3 and B9, respectively). The base version contains no vitamin B12 (cobalamin) although both vitamin B6 (pyridoxine) and vitamin B12 are added to the low-salt formulation.
This resulted in a large expansion of enrichment, but smaller local mills were still selling cheap, unenriched flour that could end up consumed by the poor, which needed enrichment the most. In 1943, the War Foods Administration issued a temporary ban on non-enriched bread, finally raising enrichment compliance to 100%. [2]
Kidney beans, cooked by boiling, are 67% water, 23% carbohydrates, 9% protein, and contain negligible fat.In a 100-gram reference amount, cooked kidney beans provide 532 kJ (127 kcal) of food energy, and are a rich source (20% or more of the Daily Value, DV) of protein, folate (33% DV), iron (22% DV), and phosphorus (20% DV), with moderate amounts (10–19% DV) of thiamine, copper, magnesium ...