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Facts About Riboflavin
http://edis.ifas.ufl.edu/ ( Publisher's URL )
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Permanent Link: http://ufdc.ufl.edu/IR00000853/00001
 Material Information
Title: Facts About Riboflavin
Physical Description: Fact Sheet
Creator: Turner, R. Elaine
Dahl, Wendy J.
Publisher: University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS
Place of Publication: Gainesville, Fla.
Publication Date: 2012
 Notes
Abstract: Did you know that mushrooms are a good source of riboflavin? Riboflavin is one of the B vitamins, also is known as vitamin B2. We need riboflavin to use the carbohydrates, fats, and proteins in the foods we eat. Riboflavin helps us use these nutrients for energy in our bodies and additionally functions as an antioxidant. Riboflavin also is needed to properly use the vitamins niacin, folate, and vitamin B6. For more facts about riboflavin, check out this 2-page fact sheet.
Acquisition: Collected for University of Florida's Institutional Repository by the UFIR Self-Submittal tool. Submitted by Diana Hagan.
Publication Status: Published
General Note: "Publication #FCS8668"
General Note: "First published: June 2001. Revised: April 2006, April 2012."
 Record Information
Source Institution: University of Florida Institutional Repository
Holding Location: University of Florida
Rights Management: All rights reserved by the submitter.
System ID: IR00000853:00001

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FCS8668 Facts About Riboavin1R. Elaine Turner and Wendy J. Dahl2 1. This document is FCS8668, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Ag ricultural Sciences, University of Florida. First published: June 2001. Revised: April 2006, April 2012. Please visit the EDIS website at http://edis.ifas.u.edu 2. R. Elaine Turner, PhD RD, associate dean and professor, College of Agricultural and Life Sciences, and Wendy J. Dahl, assistant professor, Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611. The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or aliations. U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A&M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Millie Ferrer-Chancy, Interim DeanWhy do we need riboavin? What happens if we dont get enough riboavin? eir diets. A decien in decien e a decien How much riboavin do we need? Figure 1. Because riboavin is found in a variety of foods, most people get plenty in their diets. Credits: Photo by Jennoit. CC BY-NC-SA 2.0. http://ic.kr/p/8hyz7W Table 1. Recommended daily intakes of riboavin by life stageLife Stage Riboavin (mg/day) Men, ages 19+ 1.3 Women, ages 19+1.1 Pregnancy1.4 Breastfeeding 1.6 mg = milligrams

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2 How can we get enough riboavin? How should foods be prepared to retain riboavin? What about supplements? Where can I get more information? ce m Table 2. Food examples and milligrams per serving of riboavin in eachFood Riboavin (mg per serving) Yogurt, 8 oz 0.5 Milk, 1 cup 0.4 Ready-to-eat cereal, 1 cup 0.4 Egg, cooked, 1 large 0.3 Pork chop, cooked, 3 oz 0.3 Mushrooms, cooked, cup 0.2 Cottage cheese, cup 0.2 mg = milligrams oz = ounces INGREENTS: Enriched semolina (iron, thiamin monitra te folic acid, iacin), tomato, be et and spinach powders