10
Typical B
2
values in food
Fortified cereals*
7.0 mg/100g
Milk (pasteurized)
0.15 mg/100g
Almonds
1.10 mg/100g
Beef/Lamb (lean)
0.86 mg/100g
Pork
0.51 mg/100g
Egg (hard boiled)
0.51 mg/100g
*Content may vary greatly depending on brand.
Spinach
0.24 mg/100g
Peas (frozen)
0.12 mg/100g
Greek Yogurt
0.28 mg/100g
Soymilk
0.21 mg/100g
B
2
Forms and Chemistry
Vitamin B
2
is an isoalloxazine ring (
flavin
ring)
substituted at the 10 position with a D‐ribityl side
chain.
Phosphorylation at the 5’ position of the ribityl
side chain produces flavin mononucleotide (FMN)
Addition of adenosine‐5’‐monophosphate
produces flavin adenine dinucleotide (FAD)
The principle form of B
2
in biological material is
FAD
