Dietary sources

Human Nutrition 3(3+0)
Lesson 25 : Riboflavin

Dietary sources

The most important sources of riboflavin are milk, liver, meat, fish, eggs, whole cereals, legumes and green leafy vegetables.

  • Rich sources: Liver, dried yeast, egg powder, whole and skim milk powder

  • Good sources: Fresh milk ,eggs, meat and fish, whole cereals and millets, Legumes and grean leafy vegetables.

  • Fair sources: Milled cereals and cereal products, roots and tubers, other vegetables.

Last modified: Saturday, 17 March 2012, 6:41 AM