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Sources of riboflavin are milk, cheese, leaf vegetables, liver, kidneys, legumes, yeast, mushrooms, and almonds. Yeast extract is considered to be exceptionally rich in vitamin B 2.ources of riboflavin are milk, cheese, leaf vegetables, liver, kidneys, legumes, yeast, mushrooms, and almonds. Yeast extract is considered to be exceptionally rich in vitamin B 2.
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.