Only small amounts of riboflavin are lost in cooking, but riboflavin is easily destroyed when exposed to light. *Milk stored in glass and exposed to light loses much of its riboflavin content, so store your milk in opaque plastic jugs or paper cartons to protect the riboflavin in the milk.
(also known as lactoflavin and vitamin B2)
Vitamin G isn’t a term you’ll hear very much anymore. It’s actually an outdated name for riboflavin (also known as lactoflavin and vitamin B2), a micronutrient named for its intense gold color. The word riboflavin comes from “ribos” (a kind of sugar) and the Latin word “flavus” (which means yellow).
Riboflavin is an easily absorbed micronutrient that plays a key role in maintaining health in humans and animals. It is required for a wide variety of cellular processes and is very important in getting energy from the foods we eat. Studies have shown that riboflavin may play a role in the prevention and/or treatment of iron-deficiency anemia, carpal tunnel syndrome, cataracts, migraines and rosacea (a skin disease). And recent research has found that riboflavin is one of three vitamins involved in the regulation of circadian (daily) rhythms, because it helps to activate…
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