Riboflavin is a water-soluble vitamin in the B-complex group.

Riboflavin (vitamin B2) works with the other B vitamins. It is important for body growth and red blood cell production and helps in releasing energy from carbohydrates.

Lean meats, eggs, legumes, nuts, green leafy vegetables, dairy products, and milk provide riboflavin in the diet. Breads and cereals are often fortified with riboflavin.

Because riboflavin is destroyed by exposure to light, foods with riboflavin should not be stored in glass containers that are exposed to light.

Deficiency of riboflavin is not common in the U.S. because this vitamin is plentiful in the food supply. Significant deficiency syndromes are characterized by sore throat, swelling of mucous membranes, mouth and/or lip sores, anemia, and dermatitis.

There is no known toxicity to riboflavin. Because riboflavin is a water-soluble vitamin, excess amounts are easily excreted by the body in the urine.

Many people think that if some vitamins are good, a lot is better.
This is not always the case, and high doses of certain vitamins are actually toxic.
Read about the specific vitamins and check with your health care provider if you are unsure about how much to take -- and how much may be too much.

The best way to get the daily requirement of essential vitamins is to eat a balanced diet that contains a variety of foods and take a "Standardized" (quality) multivitamin supplement.