Stakeholder Panel Meeting Book - September 6, 2014

Typical B 2

values in food

Fortified cereals* Milk (pasteurized) 

7.0 mg/100g 0.15 mg/100g 1.10 mg/100g 0.86 mg/100g 0.51 mg/100g 0.51 mg/100g 0.24 mg/100g 0.12 mg/100g 0.28 mg/100g 0.21 mg/100g

Almonds

Beef/Lamb (lean)

Pork

Egg (hard boiled)

Spinach

Peas (frozen) Greek Yogurt

Soymilk

*Content may vary greatly depending on brand.

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

10