Micronutrients: B2

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  • B2 = Riboflavin- water- soluble vitamin
  • destroyed by light and loss will occur if foods are exposed to sunlight for long periods
  • riboflavin is stable when heated, but will leak into cooking water
  • pasteurisation results in milk losing about 20% of its riboflavin content
  • Alkalis, such a baking soda - destroy riboflavin


  • inside every animal and vegetables cell
  • found in:  poultry…


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