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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, also called vitamin B2, is a water-soluble vitamin. The recommended dietary allowance (RDA) for riboflavin is 1.7 mg/day for an adult man and 1.3 mg/day for an adult woman. The best sources of this vitamin are meat, dairy products, and dark green vegetables, especially broccoli. Grains and legumes (beans and peas) also contribute riboflavin to the diet.