Physiological Function

Important role in many enzyme

systems involved in the metabolism
of carbohydrates, fats and proteins.
 Effects of deficiency

Oral and facial lesions : Sebrell and Butler

(1938) reported that when human subjects
were fed for 4 months on a diet providing
about 0.5 mg/day of riboflavin, they
developed angular stomatitis, glossitis,
cheilosis and nasolabial seborrhea.

Scrotal lesions : Scrotal dermatitis has

been reported to occur in adults fed on
riboflavin deficient diet.
 Dietary Sources
Foodstuff Riboflavin
mg/100g
Rich sources Liver 3.0-4.0
Dried yeast 3.5-4.5
Egg powder 1.6-2.0
Skim milk powder 1.6-1.7
Whole milk powder 1.3-1.4
Good sources Milk 0.15-0.20
Eggs 0.29-0.35
Meat 0.2-0.3
Fish 0.2-0.3
Whole cereals 0.10-0.16
Legumes and dhals 0.21-0.32
Oilseeds and nuts 0.15-0.30
Green leafy vegetables 0.15-0.30
Fair sources Milled cereals and cereal products (raw milled 0.03-0.08
rice white flour)
Roots, tubers and other vegetables 0.03-0.12