Nutrient table · IFCT 2017 · ICMR-NIN 2020

Riboflavin (vitamin B2) content of Indian foods

Per 100 g, bathua leaves are the richest riboflavin source in IFCT 2017 at 0.51 mg, followed by tender palm fruit (tadgola) at 0.46 mg, drumstick leaves at 0.45 mg and pigeon meat at 0.39 mg. Agathi leaves and mustard seeds give 0.33 mg. ICMR-NIN 2020 puts daily riboflavin needs at 2.5 mg for men and 2.4 mg for women, well above any single food here.

01The nutrient

What riboflavin (vitamin b2) does, and where Indian diets stand

Riboflavin, vitamin B2, helps enzymes release energy from food and keeps the skin, eyes and lining of the mouth healthy. It also helps the body use other B vitamins, including niacin and vitamin B6. Typical signs of a shortfall are cracks at the corners of the mouth, a sore, magenta tongue and sore, watery eyes.

Riboflavin intake is low in many Indian diets, particularly those short on milk, curd, eggs and green leafy vegetables. The vitamin is fairly stable to heat but breaks down in light, so milk left in clear bottles or in the sun loses some. Cereal-heavy meals carry little riboflavin, and refined grains even less.

This table ranks the 241 foods in IFCT 2017 with a riboflavin value, per 100 g. Leafy greens are a pleasant surprise near the top: bathua, drumstick leaves, agathi, methi, pak choi and amaranth all appear. Pulses, millets, seeds, almond, quail and pigeon also appear in the top 25, while gourds and most fruits barely register.

02The full table

All 241 foods ranked by riboflavin (vitamin b2)

Per 100 g of the edible portion, highest first. The last two columns show the share of an adult's daily need that 100 g covers.

Indian foods ranked by riboflavin (vitamin b2) per 100 g
Rank	Food	Group	Per 100 g	Man's daily need	Woman's daily need
1	Bathua leaves	Green leafy vegetables	0.51 mg	20%	21%
2	Palm fruit (tadgola)	Fruits	0.46 mg	18%	19%
3	Drumstick leaves (moringa)	Green leafy vegetables	0.45 mg	18%	19%
4	Pigeon	Meat, poultry and eggs	0.39 mg	16%	16%
5	Agathi leaves	Green leafy vegetables	0.33 mg	13%	14%
6	Mustard seeds	Nuts and oilseeds	0.33 mg	13%	14%
7	Freshwater Eel	Fish and seafood	0.31 mg	12%	13%
8	Almond	Nuts and oilseeds	0.26 mg	10%	11%
9	Garlic	Spices, herbs and condiments	0.25 mg	10%	10%
10	Horse gram (kulthi)	Pulses and legumes	0.24 mg	10%	10%
11	Quail	Meat, poultry and eggs	0.24 mg	10%	10%
12	Soya bean	Pulses and legumes	0.24 mg	10%	10%
13	Ajwain (carom seeds)	Spices, herbs and condiments	0.23 mg	9%	10%
14	Coriander seeds	Spices, herbs and condiments	0.23 mg	9%	10%
15	Niger seeds	Nuts and oilseeds	0.23 mg	9%	10%
16	Cloves	Spices, herbs and condiments	0.22 mg	9%	9%
17	Fenugreek leaves (methi)	Green leafy vegetables	0.22 mg	9%	9%
18	Pak Choi leaves	Green leafy vegetables	0.22 mg	9%	9%
19	Quinoa	Cereals and millets	0.22 mg	9%	9%
20	Whole masoor (lentil)	Pulses and legumes	0.22 mg	9%	9%
21	Bajra (pearl millet)	Cereals and millets	0.2 mg	8%	8%
22	Chicken liver and gizzard	Meat, poultry and eggs	0.2 mg	8%	8%
23	Varagu millet	Cereals and millets	0.2 mg	8%	8%
24	Amaranth leaves (chaulai)	Green leafy vegetables	0.19 mg	8%	8%
25	Egg	Meat, poultry and eggs	0.19 mg	8%	8%
26	Mint leaves	Spices, herbs and condiments	0.19 mg	8%	8%
27	Rajma (red kidney beans)	Pulses and legumes	0.19 mg	8%	8%
28	Barley	Cereals and millets	0.18 mg	7%	8%
29	Guinea fowl	Meat, poultry and eggs	0.18 mg	7%	8%
30	Mustard leaves (sarson)	Green leafy vegetables	0.18 mg	7%	8%
31	Sheep meat (lamb)	Meat, poultry and eggs	0.18 mg	7%	8%
32	Tilapia	Fish and seafood	0.18 mg	7%	8%
33	Beet greens	Green leafy vegetables	0.17 mg	7%	7%
34	Emu	Meat, poultry and eggs	0.17 mg	7%	7%
35	Goat meat (mutton)	Meat, poultry and eggs	0.17 mg	7%	7%
36	Oyster mushroom (dried)	Vegetables and mushrooms	0.17 mg	7%	7%
37	Ragi (finger millet)	Cereals and millets	0.17 mg	7%	7%
38	Brussels sprouts	Green leafy vegetables	0.16 mg	6%	7%
39	Dried peas	Pulses and legumes	0.16 mg	6%	7%
40	Masoor dal (red lentil)	Pulses and legumes	0.16 mg	6%	7%
41	Shiitake mushroom	Vegetables and mushrooms	0.16 mg	6%	7%
42	Basella leaves	Green leafy vegetables	0.15 mg	6%	6%
43	Bengal gram (chana)	Pulses and legumes	0.15 mg	6%	6%
44	Garden cress seeds (halim)	Nuts and oilseeds	0.15 mg	6%	6%
45	Knol-khol leaves	Green leafy vegetables	0.15 mg	6%	6%
46	Safflower seeds	Nuts and oilseeds	0.15 mg	6%	6%
47	Wheat (whole, suji and dalia)	Cereals and millets	0.15 mg	6%	6%
48	Wheat flour (atta and maida)	Cereals and millets	0.15 mg	6%	6%
49	Fenugreek seeds (methi dana)	Spices, herbs and condiments	0.14 mg	6%	6%
50	Jowar (sorghum)	Cereals and millets	0.14 mg	6%	6%
51	Manila tamarind (jungle jalebi)	Fruits	0.14 mg	6%	6%
52	Mud crab	Fish and seafood	0.14 mg	6%	6%
53	Pippali (long pepper)	Spices, herbs and condiments	0.14 mg	6%	6%
54	Rabbit	Meat, poultry and eggs	0.14 mg	6%	6%
55	Rice bean	Pulses and legumes	0.14 mg	6%	6%
56	Rumex leaves	Green leafy vegetables	0.14 mg	6%	6%
57	Amaranth spinosus	Green leafy vegetables	0.13 mg	5%	5%
58	Cumin seeds	Spices, herbs and condiments	0.13 mg	5%	5%
59	Curry leaves	Spices, herbs and condiments	0.13 mg	5%	5%
60	Duck	Meat, poultry and eggs	0.13 mg	5%	5%
61	Mace	Spices, herbs and condiments	0.13 mg	5%	5%
62	Pumpkin leaves	Green leafy vegetables	0.13 mg	5%	5%
63	Radish leaves	Green leafy vegetables	0.13 mg	5%	5%
64	Sunflower seeds	Nuts and oilseeds	0.13 mg	5%	5%
65	Green gram (moong)	Pulses and legumes	0.12 mg	5%	5%
66	Peanuts (groundnut)	Nuts and oilseeds	0.12 mg	5%	5%
67	Scarlet runner bean	Vegetables and mushrooms	0.12 mg	5%	5%
68	Walnut	Nuts and oilseeds	0.12 mg	5%	5%
69	Brinjal (baingan)	Vegetables and mushrooms	0.11 mg	4%	5%
70	Khoa (mawa)	Milk and dairy	0.11 mg	4%	5%
71	Milk	Milk and dairy	0.11 mg	4%	5%
72	Papaya	Fruits	0.11 mg	4%	5%
73	Red gram (toor or arhar)	Pulses and legumes	0.11 mg	4%	5%
74	Turkey	Meat, poultry and eggs	0.11 mg	4%	5%
75	Broad beans	Vegetables and mushrooms	0.1 mg	4%	4%
76	Clam	Fish and seafood	0.1 mg	4%	4%
77	Country chicken (desi)	Meat, poultry and eggs	0.1 mg	4%	4%
78	Crab	Fish and seafood	0.1 mg	4%	4%
79	Mackerel	Fish and seafood	0.1 mg	4%	4%
80	Paneer	Milk and dairy	0.1 mg	4%	4%
81	Parsley	Green leafy vegetables	0.1 mg	4%	4%
82	Ponnaganni	Green leafy vegetables	0.1 mg	4%	4%
83	Poppy seeds	Spices, herbs and condiments	0.1 mg	4%	4%
84	Pork	Meat, poultry and eggs	0.1 mg	4%	4%
85	Sesame seeds (til)	Nuts and oilseeds	0.1 mg	4%	4%
86	Spinach	Green leafy vegetables	0.1 mg	4%	4%
87	Black gram (urad)	Pulses and legumes	0.09 mg	4%	4%
88	Black pepper	Spices, herbs and condiments	0.09 mg	4%	4%
89	Chillies (green and red)	Spices, herbs and condiments	0.09 mg	4%	4%
90	Cowpea (lobia)	Pulses and legumes	0.09 mg	4%	4%
91	Custard apple (sitaphal)	Fruits	0.09 mg	4%	4%
92	Lettuce	Green leafy vegetables	0.09 mg	4%	4%
93	Maize (corn)	Cereals and millets	0.09 mg	4%	4%
94	Moth bean (matki)	Pulses and legumes	0.09 mg	4%	4%
95	Mullet	Fish and seafood	0.09 mg	4%	4%
96	Tender red gram (fresh toor)	Vegetables and mushrooms	0.09 mg	4%	4%
97	Zucchini	Vegetables and mushrooms	0.09 mg	4%	4%
98	Avocado	Fruits	0.08 mg	3%	3%
99	Betel leaves	Green leafy vegetables	0.08 mg	3%	3%
100	Pine nuts (chilgoza)	Nuts and oilseeds	0.08 mg	3%	3%
101	Baby corn	Vegetables and mushrooms	0.07 mg	3%	3%
102	Cardamom	Spices, herbs and condiments	0.07 mg	3%	3%
103	Catfish	Fish and seafood	0.07 mg	3%	3%
104	Cauliflower	Vegetables and mushrooms	0.07 mg	3%	3%
105	Colocasia leaves (arbi patta)	Green leafy vegetables	0.07 mg	3%	3%
106	Drumstick (moringa pods)	Vegetables and mushrooms	0.07 mg	3%	3%
107	Field bean (dry)	Pulses and legumes	0.07 mg	3%	3%
108	Field beans (fresh pods)	Vegetables and mushrooms	0.07 mg	3%	3%
109	Mango ginger (amba haldi)	Spices, herbs and condiments	0.07 mg	3%	3%
110	Milk fish	Fish and seafood	0.07 mg	3%	3%
111	Moon fish	Fish and seafood	0.07 mg	3%	3%
112	Okra (bhindi)	Vegetables and mushrooms	0.07 mg	3%	3%
113	Oyster	Fish and seafood	0.07 mg	3%	3%
114	Seer fish (vanjaram)	Fish and seafood	0.07 mg	3%	3%
115	Silan	Fish and seafood	0.07 mg	3%	3%
116	Tamarind	Fruits	0.07 mg	3%	3%
117	Tuna	Fish and seafood	0.07 mg	3%	3%
118	Bamboo shoot	Vegetables and mushrooms	0.06 mg	2%	3%
119	Chembali	Fish and seafood	0.06 mg	2%	3%
120	Chicken (broiler)	Meat, poultry and eggs	0.06 mg	2%	3%
121	Chicken mushroom	Vegetables and mushrooms	0.06 mg	2%	3%
122	French beans	Vegetables and mushrooms	0.06 mg	2%	3%
123	Garden cress leaves	Green leafy vegetables	0.06 mg	2%	3%
124	Gongura (gogu) leaves	Green leafy vegetables	0.06 mg	2%	3%
125	Knol-khol (kohlrabi)	Vegetables and mushrooms	0.06 mg	2%	3%
126	Litchi	Fruits	0.06 mg	2%	3%
127	Phalsa	Fruits	0.06 mg	2%	3%
128	Salmon	Fish and seafood	0.06 mg	2%	3%
129	Sardine	Fish and seafood	0.06 mg	2%	3%
130	Cabbage	Green leafy vegetables	0.05 mg	2%	2%
131	Cauliflower leaves	Green leafy vegetables	0.05 mg	2%	2%
132	Coriander leaves	Spices, herbs and condiments	0.05 mg	2%	2%
133	Flaxseeds (alsi)	Nuts and oilseeds	0.05 mg	2%	2%
134	Kalava	Fish and seafood	0.05 mg	2%	2%
135	Karimeen (pearl spot)	Fish and seafood	0.05 mg	2%	2%
136	Lotus root (kamal kakdi)	Roots and tubers	0.05 mg	2%	2%
137	Matha	Fish and seafood	0.05 mg	2%	2%
138	Nutmeg	Spices, herbs and condiments	0.05 mg	2%	2%
139	Octopus	Fish and seafood	0.05 mg	2%	2%
140	Pangas	Fish and seafood	0.05 mg	2%	2%
141	Plantain (raw banana)	Vegetables and mushrooms	0.05 mg	2%	2%
142	Pointed gourd (parwal)	Vegetables and mushrooms	0.05 mg	2%	2%
143	Raw jackfruit	Vegetables and mushrooms	0.05 mg	2%	2%
144	Rice	Cereals and millets	0.05 mg	2%	2%
145	Samai (little millet)	Cereals and millets	0.05 mg	2%	2%
146	Spring onion	Vegetables and mushrooms	0.05 mg	2%	2%
147	Yam (suran)	Roots and tubers	0.05 mg	2%	2%
148	Amaranth seed (rajgira)	Cereals and millets	0.04 mg	2%	2%
149	Anchovy	Fish and seafood	0.04 mg	2%	2%
150	Apricot (dried and processed)	Fruits	0.04 mg	2%	2%
151	Bael	Fruits	0.04 mg	2%	2%
152	Bhetki (barramundi)	Fish and seafood	0.04 mg	2%	2%
153	Bitter gourd (karela)	Vegetables and mushrooms	0.04 mg	2%	2%
154	Celery stalk	Vegetables and mushrooms	0.04 mg	2%	2%
155	Coconut	Nuts and oilseeds	0.04 mg	2%	2%
156	Colocasia stem	Vegetables and mushrooms	0.04 mg	2%	2%
157	Ginger	Spices, herbs and condiments	0.04 mg	2%	2%
158	Guava	Fruits	0.04 mg	2%	2%
159	Hilsa (ilish)	Fish and seafood	0.04 mg	2%	2%
160	Mango	Fruits	0.04 mg	2%	2%
161	Pistachio	Nuts and oilseeds	0.04 mg	2%	2%
162	Poha (rice flakes)	Cereals and millets	0.04 mg	2%	2%
163	Puffed rice (murmura)	Cereals and millets	0.04 mg	2%	2%
164	Queen fish	Fish and seafood	0.04 mg	2%	2%
165	Raisins	Fruits	0.04 mg	2%	2%
166	Rohu	Fish and seafood	0.04 mg	2%	2%
167	Shark	Fish and seafood	0.04 mg	2%	2%
168	Soursop	Fruits	0.04 mg	2%	2%
169	Squid	Fish and seafood	0.04 mg	2%	2%
170	Sugarcane	Sugars and natural drinks	0.04 mg	2%	2%
171	Sweet potato	Roots and tubers	0.04 mg	2%	2%
172	Amla (Indian gooseberry)	Fruits	0.03 mg	1%	1%
173	Banana	Fruits	0.03 mg	1%	1%
174	Button mushroom	Vegetables and mushrooms	0.03 mg	1%	1%
175	Capsicum	Vegetables and mushrooms	0.03 mg	1%	1%
176	Carrot	Roots and tubers	0.03 mg	1%	1%
177	Cashew nut	Nuts and oilseeds	0.03 mg	1%	1%
178	Catla	Fish and seafood	0.03 mg	1%	1%
179	Chikoo (sapota)	Fruits	0.03 mg	1%	1%
180	Chow chow (chayote)	Vegetables and mushrooms	0.03 mg	1%	1%
181	Cluster beans (gawar)	Vegetables and mushrooms	0.03 mg	1%	1%
182	Colocasia root (arbi)	Roots and tubers	0.03 mg	1%	1%
183	Currants	Fruits	0.03 mg	1%	1%
184	Dates	Fruits	0.03 mg	1%	1%
185	Grapes	Fruits	0.03 mg	1%	1%
186	Green peas (fresh)	Vegetables and mushrooms	0.03 mg	1%	1%
187	Pineapple	Fruits	0.03 mg	1%	1%
188	Raw papaya	Vegetables and mushrooms	0.03 mg	1%	1%
189	Snake gourd	Vegetables and mushrooms	0.03 mg	1%	1%
190	Tamarind leaves	Green leafy vegetables	0.03 mg	1%	1%
191	Tiger prawns	Fish and seafood	0.03 mg	1%	1%
192	Tinda (round gourd)	Vegetables and mushrooms	0.03 mg	1%	1%
193	Tomato	Vegetables and mushrooms	0.03 mg	1%	1%
194	Ber (Indian jujube)	Fruits	0.02 mg	1%	1%
195	Black berry	Fruits	0.02 mg	1%	1%
196	Bombay duck	Fish and seafood	0.02 mg	1%	1%
197	Cherries	Fruits	0.02 mg	1%	1%
198	Fig	Fruits	0.02 mg	1%	1%
199	Ivy gourd (kundru)	Vegetables and mushrooms	0.02 mg	1%	1%
200	Jamun	Fruits	0.02 mg	1%	1%
201	Karonda	Fruits	0.02 mg	1%	1%
202	Orange	Fruits	0.02 mg	1%	1%
203	Parrot fish	Fish and seafood	0.02 mg	1%	1%
204	Peach	Fruits	0.02 mg	1%	1%
205	Pear	Fruits	0.02 mg	1%	1%
206	Plum	Fruits	0.02 mg	1%	1%
207	Pomelo	Fruits	0.02 mg	1%	1%
208	Pomfret	Fish and seafood	0.02 mg	1%	1%
209	Prawns	Fish and seafood	0.02 mg	1%	1%
210	Pumpkin	Vegetables and mushrooms	0.02 mg	1%	1%
211	Radish	Roots and tubers	0.02 mg	1%	1%
212	Raw mango	Vegetables and mushrooms	0.02 mg	1%	1%
213	Red snapper	Fish and seafood	0.02 mg	1%	1%
214	Silver carp	Fish and seafood	0.02 mg	1%	1%
215	Sole fish	Fish and seafood	0.02 mg	1%	1%
216	Star fruit	Fruits	0.02 mg	1%	1%
217	Tapioca (cassava)	Roots and tubers	0.02 mg	1%	1%
218	Water Chestnut	Roots and tubers	0.02 mg	1%	1%
219	Watermelon	Fruits	0.02 mg	1%	1%
220	Apple	Fruits	0.01 mg	0%	0%
221	Asafoetida (hing)	Spices, herbs and condiments	0.01 mg	0%	0%
222	Ash gourd (petha)	Vegetables and mushrooms	0.01 mg	0%	0%
223	Beet root	Roots and tubers	0.01 mg	0%	0%
224	Bottle gourd (lauki)	Vegetables and mushrooms	0.01 mg	0%	0%
225	Coconut water	Sugars and natural drinks	0.01 mg	0%	0%
226	Cucumber	Vegetables and mushrooms	0.01 mg	0%	0%
227	Jackfruit (ripe)	Fruits	0.01 mg	0%	0%
228	Jaggery	Sugars and natural drinks	0.01 mg	0%	0%
229	Lemon (juice)	Fruits	0.01 mg	0%	0%
230	Lobster	Fish and seafood	0.01 mg	0%	0%
231	Mangosteen	Fruits	0.01 mg	0%	0%
232	Muskmelon	Fruits	0.01 mg	0%	0%
233	Onion	Spices, herbs and condiments	0.01 mg	0%	0%
234	Pomegranate	Fruits	0.01 mg	0%	0%
235	Potato	Roots and tubers	0.01 mg	0%	0%
236	Rambutan	Fruits	0.01 mg	0%	0%
237	Ridge gourd (turai)	Vegetables and mushrooms	0.01 mg	0%	0%
238	Strawberry	Fruits	0.01 mg	0%	0%
239	Sweet lime (mosambi)	Fruits	0.01 mg	0%	0%
240	Turmeric powder	Spices, herbs and condiments	0.01 mg	0%	0%
241	Wood apple (kaitha)	Fruits	0.01 mg	0%	0%

Values per 100 g of the edible portion. Source: Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables 2017. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad. Daily needs: ICMR-NIN 2020 recommended dietary allowances for a 65 kg man and a 55 kg woman doing sedentary work (brief note).

Cite this page

NNWA Nutrition and Wellness Academy. Riboflavin (vitamin B2) content of Indian foods. Data: Indian Food Composition Tables 2017, ICMR-National Institute of Nutrition. https://nnwa.in/foods/nutrients/riboflavin/

03Vegetarian sources

The top vegetarian sources of riboflavin (vitamin b2)

Top vegetarian sources of riboflavin (vitamin b2) per 100 g
Food	Group	Per 100 g
Bathua leaves	Green leafy vegetables	0.51 mg
Palm fruit (tadgola)	Fruits	0.46 mg
Drumstick leaves (moringa)	Green leafy vegetables	0.45 mg
Agathi leaves	Green leafy vegetables	0.33 mg
Mustard seeds	Nuts and oilseeds	0.33 mg
Almond	Nuts and oilseeds	0.26 mg
Garlic	Spices, herbs and condiments	0.25 mg
Horse gram (kulthi)	Pulses and legumes	0.24 mg
Soya bean	Pulses and legumes	0.24 mg
Ajwain (carom seeds)	Spices, herbs and condiments	0.23 mg
Coriander seeds	Spices, herbs and condiments	0.23 mg
Niger seeds	Nuts and oilseeds	0.23 mg
Cloves	Spices, herbs and condiments	0.22 mg
Fenugreek leaves (methi)	Green leafy vegetables	0.22 mg
Pak Choi leaves	Green leafy vegetables	0.22 mg

04How much you need

Riboflavin (vitamin B2) requirements for Indians

ICMR-NIN 2020 sets the recommended riboflavin intake at 2.5 mg a day for a 65 kg man and 2.4 mg a day for a 55 kg woman, with estimated average requirements of 2.1 mg and 2.0 mg. These targets are large compared with what any one food in the table provides.

Since bathua, the top food in the table, gives only about a fifth of the adult need per 100 g, riboflavin has to come from a spread of foods eaten every day: milk and curd, eggs, greens, pulses and whole grains.

05Using the table

From a table to a plate

Figures refer to 100 g of the raw food. Milk and curd do not rank high per 100 g, but they are eaten in large amounts, so a daily glass and a bowl add up to a steady share. Riboflavin survives normal cooking well, though some of it dissolves into the cooking water, so use the water from boiled greens and dal in the dish. Keep milk away from direct light, which destroys the vitamin.

Include milk, curd or buttermilk daily; the volume eaten makes up for a modest figure per 100 g.
Cook bathua, drumstick leaves, methi and amaranth into parathas, dal and saag through the winter and beyond.
Store milk in opaque containers or in the dark, as light breaks down riboflavin.
Add almonds, soya, horse gram or whole masoor to the week's meals.
Choose bajra or kodo millet in place of polished rice now and then.
For non-vegetarians, eggs and organ meats are good everyday additions.

06Questions

What people ask about riboflavin (vitamin b2)

Which Indian foods are rich in riboflavin?

In IFCT 2017, bathua leaves lead at 0.51 mg per 100 g, then tender palm fruit at 0.46 mg, drumstick leaves at 0.45 mg and pigeon at 0.39 mg. Agathi leaves, mustard seeds and almonds are also among the higher sources.

How much vitamin B2 do adults need?

For riboflavin, the ICMR-NIN 2020 figures are 2.5 mg a day for men and 2.4 mg for women, with average requirements of 2.1 mg and 2.0 mg. No single food meets this in 100 g, so a varied diet matters.

What are the signs of low riboflavin?

Cracks at the corners of the mouth, a sore red tongue, dry flaky skin around the nose and sore, light-sensitive eyes are the common signs. They overlap with other deficiencies, so a doctor should assess them.

Is milk a good source of riboflavin?

Yes, mainly because of how much is drunk. Per 100 g, milk does not reach the top of the IFCT 2017 table, but a daily glass of milk and a bowl of curd make a steady contribution that few other foods match.

07Keep exploring

Riboflavin (vitamin B2) content of Indian foods

What riboflavin (vitamin b2) does, and where Indian diets stand

All 241 foods ranked by riboflavin (vitamin b2)

The top vegetarian sources of riboflavin (vitamin b2)

Riboflavin (vitamin B2) requirements for Indians

From a table to a plate

What people ask about riboflavin (vitamin b2)

Which Indian foods are rich in riboflavin?

How much vitamin B2 do adults need?

What are the signs of low riboflavin?

Is milk a good source of riboflavin?

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Protein content of Indian foods

Dietary fibre content of Indian foods

Total fat content of Indian foods

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