What is a good source of riboflavin?
Excellent sources of riboflavin include nutritional (brewer's) yeast, nori (a sea vegetable widely known for its use in sushi), crimini mushrooms, and spinach. Very good sources include summer squash, asparagus, chard, shitake mushrooms, green beans, mustard greens, sunflower seeds, broccoli, collard greens, and turnip greens. Among whole grains, the best source is buckwheat.
In terms of traditional nutrients, strawberries emerged from our food ranking system as an excellent source of vitamin C and manganese. They also qualified as a very good source of dietary fiber and iodine as well as a good source of potassium, folate, riboflavin, vitamin B5, omega-3 fatty acids, vitamin B6, vitamin K, magnesium, and copper.
Yes, it's definitely good for you it's very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. (Which are all good by the way).
Almonds are a very good source of vitamin E, manganese, biotin, and copper. Almonds are a good source of magnesium, molybdenum, riboflavin (vitamin B2), and phosphorus. Fortunately, although one-quarter cup of almonds contains about 11 grams of fat, a sizable portion of it (7 grams) is heart-healthy monounsaturated fat.
Zucchini is very low in calories and contains no saturated fats or cholesterol. Its skin is good source of dietary fiber that helps reduce constipation and fights colon cancer. Zucchini is a source of folate, and is a very good source of potassium. Fresh zucchini is rich in vitamin A and C, and especially in the golden variety, is rich in antioxidants such as carotenes, lutein, and zeaxanthin. Zucchini is a good source of B…
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.
There are about 7 grams of protein in uncooked broccoli. It is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Thiamin, Pantothenic Acid, Calcium, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Folate, Potassium and Manganese.
Pasta and most breads made from refined flours are enriched with riboflavin because riboflavin is one of the nutrients lost in processing. Riboflavin is also known as vitamin B2 Milk, cheese, leafy green vegetables, liver, kidneys, legumes, tomatoes, yeast, mushrooms, and almonds are all good sources of riboflavin. It is sometimes used to fortify some foods like baby food, breakfast cereals and energy drinks. In the some countries like the USA they add it to…
Riboflavin is more commonly known as vitamin B2. B and C vitamins are known as the water soluble vitamins, compared to the A, D, E, K vitamins being soluble in fat. However, solubility of riboflavin in water is not very good. Solubility of 0.012% (12 mg in 100 mL water) is mentioned in scientific literature dating back to 1942.
In general, adults do not need milk. It has been enriched to provide a good source of Vitamin D, Riboflavin, Vitamin B12, Calcium and Phosphorus, but is high in fat and sugars. By adulthood, most people do not have the ability to digest lactase, found in milk. This ability is a genetic variant, developed by pastoral populations.
Yes, they actually do. Grits are high in folate (20% RDA), and are excellent sources of iron, niacin, riboflavin, selenium, thiamin, and vitamin A. In addition, grits are a good source of carbohydrates (about 31 g. in a one cup serving), are low in fat, and have no sodium (unless added in cooking). Of course, these figures are all plain. If you add toppings you add other nutritional elements. Some good, some not so good.