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Rich sources of riboflavin (vitamin B2) are yeast and organ meats, such as liver, kidney, and heart. Good plant sources are almonds, mushrooms, whole grains, soybeans, and green leafy vegetables.Riboflavin is destroyed by light, but not by cooking.ood plant sources are almonds, mushrooms, whole grains, soybeans, and green leafy vegetables. Riboflavin is destroyed by light, but not by cooking.
Riboflavin (vitamin B2) is part of the vitamin B group. It is the central component of the cofactors FAD and FMN and as such required for a variety of flavoprotein enzyme reactions including activation of other vitamins.iboflavin is also used as a food coloring and as such is designated in Europe as the E number E101. Riboflavin is generally stable during the heat processing and normal cooking of foods if light is excluded.