Riboflavin
Involved in the process of creating the body's flavoprotein which is essential to cellular respiration. The riboflavin, when ingested is converted to flavin mono/dinucleotide (FMN/FAD) and is involved in the regulation of cellualr sodium/potassium exchange. This helps to
assimilate carbs, fats, and proteins as well as iron. It is an essential vitamin and must be
re-supplied to the body on a daily basis, although some is stored in the heart, liver and kidneys. It is best taken with the other vitamins of the B complex.
Present in lima beans, green beans, broccoli and many other green vegetables, in dried apricots, blueberries, mangoes, dried prunes, tangerines, peanuts, in beef, beef heart, and beef kidney, in rye and wheat germ, and in dairy products.
aka is vitamin B-2, sometimes called the yellow vitamin or the antidermatitis vitamin.
Destroyed in the body by alkali's and ultraviolet light. Milk now comes in a container which does not allow light in for this reason; however, in general most of the B-2 breaks down anyway when the milk is irradiated with vitamin D.
Raynauds
