Micronutrients: B2

• 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

Sources:

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