vitamin B2
- Created by: cfallis853
- Created on: 27-03-17 12:27
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- Riboflavin
- Functions
- Releases energy from protein, carbohydrate and fat.
- essential for upkeep of tissues e.g. skin and eyes
- Necessary for growth and good health
- Converts the amino acid tryptophan to niacin
- Sources
- Cheese, liver, potatoes, meat, kidney, eggs, milk , green veg
- Deficiency
- Cracks appear at the corner of the mouth
- Tongue becomes swollen and red
- Blood vessels invade the cornea of the eye (severe)
- Factors affecting absorption
- Sensitive to light e.g. milk has a loss rate of 10% an hour if left in direct sunlight
- Effect of Cooking
- loss rate is minimal
- Slightly soluble in water
- Fairly stable to heat although less stable in alkaline conditions
- Functions
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