Riboflavin is found in small amounts in a variety of food sources.  It is found most 
abundant in liver and products containing milk.  Other sources include lean and organ meats, 
nuts, cheese, eggs, green leafy vegetables, fish, legumes, and whole grains.  All of the 
food sources mentioned above are great sources of riboflavin.


     During cooking, Riboflavin is least likely to lost since it is stable in heat.  When
baking soda is added, however, it can lessen the stability of the vitamin.  Furthermore, 
Riboflavin is sensitive to light; therefore, it can not be preserved in a glass container
unless you want the vitamin to be destroyed.  Similar to other water-soluble vitamins, 
Riboflavin is not abundantly stored in the body since excess amounts are usually excreted in 
the urine, which is evident in a fluorescent yellow color.


Metabolism:
-Absorption occurs in the upper GI tract.  When taken with meals, 60% of a 30mg dose is 
absorbed compared to 15% when taken separately.
-Absorption can be decreased by synthetic thyroid; however, in general thyroid can increase
the absorption.
-Gastric acid is responsible for releasing B-2 from noncovalent bonding in foods so that it
may be absorbed.
-Riboflavin can be found in high amounts in the retina of the eye; also, it is stored to 
some extent in the liver, but when supply is low, the liver will only go down to 50% of its 
maximum storage.