Which fruits are rich in vitamin B2

Fruits that contain a lot of vitamin B are: tomatoes (it can also be counted as fruits), oranges, bananas, grapes, pears, walnuts, chestnuts, kiwi, etc. Foods rich in vitamin B:

Foods rich in vitamin B1: wheat germ, pork leg meat, soybeans, peanuts, muscle, ham, black rice, chicken liver, germ rice, etc.

Foods rich in vitamin B2: eel, beef liver, chicken liver, shiitake mushrooms, wheat germ, eggs, cheese, etc.

Foods containing vitamin B6, vitamin B12, niacin, pantothenic acid and folic acid: liver, meat, milk, yeast, fish, legumes, eggs.

Foods rich in vitamin B2:

Vitamin B2 is provided by liver, eggs, milk, legumes, and certain vegetables such as sherry red, rape, spinach, and green garlic.

The content of vitamin B2 in general foods is not high, but animal offal is rich in vitamin B2, especially in liver. As long as 50 100 grams of these offal are consumed every day, it can meet the daily vitamin B2 needs of children and teenagers. Other animal foods such as pork, eggs, eel, river crab, etc. in aquatic products also contain more vitamin B2.

Fungi and algae in plant foods such as mushrooms, kelp, and seaweed contain more vitamin B2. For example, every 100 grams of Beijing mushroom contains 2 53 mg of vitamin B2, 1 13 mg of shiitake mushroom, 1 59 mg of shiitake mushroom, and the highest content in yuan mushroom can reach 7 09 mg. Vitamin B2 in kelp and nori is 0 36 mg and 2 07 mg per 100 g, respectively.

Other plant foods such as soybeans, peanuts and green leafy vegetables are rich in vitamin B2. For example, per 100 grams of soybeans contain 0 25 mg of vitamin B2, 0 24 mg of green beans, 0 25 mg of kidney beans, and 0 52 mg of broad beans (peeled). The vitamin B2 content in green leafy vegetables is 0 08 0 16 mg per 100 mg, and if you eat 400 500 grams of green leafy vegetables every day, you can also get a considerable amount of vitamin B2.

Tomatoes contain the most vitamin B2, followed by oranges, bananas, grapes, etc., vitamin B2, also known as riboflavin, is a kind of B vitamin, slightly soluble in water, heated in a neutral or acidic solution is stable, is a component of flavonase auxiliary groups in the body.

Vitamin B2 stores in the body are very limited, so they must be provided by the diet every day. Most of the vitamin B2 in the diet is in the form of flavin mononucleotide and flavin adenine dinucleotide coenzyme bound to protein. Vitamin B2 binds to specific proteins to form flavonases.

Apples contain more vitamin B2.

Apples are nutritious and warm. It has been determined that every 100 grams of apples contain grams of fructose, glucose, and sucrose; It also contains trace elements such as zinc, calcium, phosphorus, iron, potassium and vitamin B1, vitamin B2, vitamin C and carotene.

Vitamin B2 is higher in green vegetables, eggs, milk, meat, animal offal, vegetables, etc.

Fruits that contain more vitamin B are: tomatoes, oranges, bananas, grapes, pears, walnuts, chestnuts, kiwi fruit, etc.

Vitamin B2 is a water-soluble vitamin, easily digested and absorbed, and the amount excreted increases with the body's needs and possibly with the loss of protein; It does not accumulate in the body, so it should always be supplemented with food or nutritional supplements. It is widely found in yeast-type sedans, liver, kidneys, eggs, milk, soybean pouches, etc.

Vitamin B2 is widely found in all kinds of foods, but the content of animal foods is usually higher than that of plant foods, such as liver, kidneys, hearts, egg yolks, eels, and milk. Many leafy greens and legumes are also high in content, and cereals and vegetables in general are less abundant. Therefore, in order to fully meet the requirements of the body, in addition to using animal liver, eggs, milk and other animal foods as much as possible, we should eat more fresh green leafy vegetables, various beans and coarse rice and coarse noodles, and adopt various measures to minimize the loss of vitamin B2 in the process of food cooking and storage.

Foods rich in vitamin B2:

Animal liver, eggs, milk, beans and certain vegetables such as sherry red, rape, spinach, garlic and other leafy greens can provide vitamin B2.

Among the common foods, foods rich in vitamin B1 are: cereal skins, beans, celery, lean meat, animal offal, fermented foods, etc. Foods rich in vitamin PP (niacin) are: cereals, peanuts, yeast, animal liver, kidneys, meat, fish, etc

Animal foods (liver, milk and dairy products, poultry eggs), plant foods (green leafy vegetables, yellow vegetables and fruits, etc.) Foods rich in vitamin E are: various oil seeds and vegetable oils Vitamin C is mainly liquid in fresh vegetables and fruits, such as green vegetables, leeks, spinach, bell peppers, celery and other green leafy vegetables and cauliflower, tomatoes, and fruits such as citrus, oranges, grapefruits, red fruits, grapes Wild amaranth, alfalfa, prickly pear, sea buckthorn, kiwifruit, jujube and other vitamin C content is particularly rich If the dietary supply does not meet the needs of the body, it is very necessary to supplement with appropriate vitamin preparations.

The best foods for vitamin B2 come from the same source: liver, milk, beef, beer, yeast, sunflower seeds, ham, cauliflower, egg ranch, eel, liver, kidney, green leafy vegetables, fresh beans, etc.

Milk and its products, animal hail spine liver and kidney, egg yolk, eel, carrot, stuffed yeast, shiitake mushroom, seaweed, eggplant, fish, celery, orange, mandarin, orange, etc.