Riboflavin is a type of Nutrient and its properties as follows :-
| Dietary_product | Qty/100gram | Qty/day (Min-Max) | T_half (Min-Max) | Peak value (Min-Max) | Qty/gm_Ref | Qty/gm_Url | Qty/day_Ref | Qty/day_Url | T_half_Ref | T_half_Url | Peak value_Ref | Peak value_Url |
| Yeast | 4.5 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Liver | 4 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Egg | 2 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Skim milk | 1.7 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Lotus dry stem | 1.21 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Niger seeds | 0.97 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Almonds | 0.57 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Whole milk powder | 1.4 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Chillies, red | 0.83 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Beans | 0.19 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Black current | 0.14 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Jackfruit | 0.13 mg | 100 gm | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012 | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. | http://ninindia.org/dietaryguidelinesforninwebsite.pdf | ||||||
| Bamboo Seeds | 0.12 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Banti | 0.03 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Buckwheat | 0.34 mg | 360-270 gm | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. | http://ninindia.org/dietaryguidelinesforninwebsite.pdf | ||||||
| Chenopodium | 0.17 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Oatmeal | 0.16 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Malmandi | 0.31 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Bamboo Tender Shoots | 0.19 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Giria Sag | 0.05 mg | 200 gm | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. | http://ninindia.org/dietaryguidelinesforninwebsite.pdf | ||||||
| Khesari Leaves | 0.03 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Korla Leaves | 0.27 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Soya Leaves | 0.16 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Sweet Potato Greens | 0.24 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Watercress | 0.38 mg | 4-6 gm | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | Duke, James A and James A Duke. Handbook Of Medicinal Herbs. 1st ed. Boca Raton, FL: CRC Press, 2002. Print. | https://archive.org/stream/HandbookOfMedicinalHerbsByJamesA.Duke/HandbookOfMedicinalHerbs_djvu.txt | ||||||
| Canna edible | 0.06 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Garmar | 0.05 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Artichok i.e. Hathichuck | 0.01 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Jungli Badam | 0.08 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Bamboo fruit | 0.09 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Cherimoyer | 0.21 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Langsat | 0.12 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Rayan | 0.08 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Thavittu Pazham | 0.04 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Tumki | 0.04 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Vikki Pazham | 0.06 mg | Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. | http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf | |||||||||
| Chia seed | 0.17 mg | Ullah R. Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review. Journal of food science and technology . 2016;53(4):1750-1758. | https://www.ncbi.nlm.nih.gov/pubmed/27413203 | |||||||||
| Capsicum | 0.02 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Cauliflower | 0.07 Microgram | lovgvah T. Indian Food Composition Tables. NATIONAL INSTITUTE OF NUTRITION (Indian Council of Medical Research) Department of Health Research Ministry of Health & Family Welfare, Government of India Hyderabad- 500 007, Telangana State, INDIA; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Honey | 0.038 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3758027/table/T1/ | |||||||||
| Chicken, poultry, leg, skinless | 00.13 Mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Chicken, poultry, thigh, skinless | 0.10 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Chicken, poultry, breast, skinless | 0.06 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Chicken, broiler, breast, skinless, boneless, meat only, raw | 0.177 mg | https://ndb.nal.usda.gov/ndb/foods/show/885 | ||||||||||
| Chicken, broilers, breast, meat only, cooked, roasted | 0.114 Microgram | https://ndb.nal.usda.gov/ndb/foods/show/887?manu=&fgcd= | ||||||||||
| Chicken, dark meat, thigh, meat and skin, with added solution, cooked, roasted | 0.243 mg | https://ndb.nal.usda.gov/ndb/foods/show/1148? | ||||||||||
| Chicken, broilers, light meat, meat and skin, cooked, roasted | 0.118 mg | https://ndb.nal.usda.gov/ndb/foods/show/855?fgcd | ||||||||||
| Chillies, green - all varieties | 0.11 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Coriander Leaves | 0.05 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Coriander seeds | 0.23 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Curry Leaves | 0.13 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Asafoetida | 0.01 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Ginger fresh | 0.04 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Clove | 0.22 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Cumin, seeds | 0.13 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Fenugreek seed | 0.14 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Garlic, big clove | 0.25 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Onion, big | 0.01 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Rajmah, red | 0.19 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Red Gram | 0.11 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Soyabean, Brown | 0.24 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Lentil Dal | 0.16 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Cowpea, brown | 0.09 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Peas dry | 0.16 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Khoa | 0.11 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| paneer | 0.10 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Milk, whole, cow | 0.11 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Milk, whole, buffalo | 0.13 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Grapes, seedless, round, black | 0.03 gm | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Grapes, seedless, round, green | 0.03 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Blackberry | 0.02 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Guava, pink flesh | 0.03 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Guava, white flesh | 0.04 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Bael, fruit | 0.04 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Litchi | 0.06 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Water melon, pale green | 0.02 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Water melon, dark green (sugar baby) | 0.02 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Pomegranate, maroon seeds | 0.01 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Musk melon, yellow flesh | 0.02 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Musk melon, orange flesh | 0.01 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Papaya, ripe | 0.11 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| pear | 0.02 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Peach | 0.02 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Amaranth seed, black | 0.04 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Amaranth seed, pale brown | 0.04 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Bajra | 0.20 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Jowar | 0.14 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Barley | 0.18 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Maize dry | 0.09 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Maize, tender, local | 0.12 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Maize, tender, sweet | 0.14 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Quinoa | 0.22 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Ragi | 0.17 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Rice Flakes | 0.04 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Rice puffed | 0.04 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Rice, raw, brown | 0.06 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Rice, parboiled, milled | 0.06 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Rice, raw, milled | 0.05 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Samai | 0.05 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Varagu | 0.20 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf | |||||||||
| Wheat flour, refined | 0.06 mg | Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. | http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
Riboflavin is a type of Nutrient and its properties as follows :-
| Enhencer | Effect | Reference | Url |
| Niacin (Nutrient) |
important in activation of riboflavin | Zimmermann, Michael. Burgerstein's Handbook Of Nutrition Micronutrients In The Prevention And Therapy Of Disease. New Delhi: Saurabh Printers Pvt Ltd, 2007. Print. | http://197.14.51.10:81/pmb/AGROALIMENTAIRE/Handbook%20of%20Nutrition.pdf |
Riboflavin is a type of Nutrient and its properties as follows :-
| Inhibitor | Effect | Ref | Url |
Riboflavin is a type of Nutrient and its properties as follows :-
| Dietary_product | Type | Temperatute | Ref_Temp | Url_Temp |
Pathway of Dietary Product
| Medicine | Mechanism | Pathway | Reference | URL |
Dietary Substance Interactions
| Medicine | Interaction | Reference | URL |
ContraIndication Dietary Substance
| Medicine | Contraindication | Reference | URL |
| Zalcitabine | The drug inhibit DNA- related riboflavin which may be normalized by riboflavin supplementation . | Gaby, A. (2006). A–Z Guide to Drug-Herb-Vitamin Interactions. 2nd ed. New York: Three Rivers Press | http://www.otto-wipfel.co.uk/otto/supplements-medication/DRUG-HERB-VITAMINS-INTERACTIONS-A-Z_Guide.pdf |
| Phenothiazine | Impairs riboflavin metabolism & increases urinary excretion . | Michael, Z. (2007). Hand book of nutrition. New York: Thieme Stuttgart | http://www.lifestyle-clinic.net/wp-content/uploads/2013/07/A-Z_Guide.pdf |
| kaolin | Reduces riboflavin absorption. | Michael, Z. (2007). Hand book of nutrition. New York: Thieme Stuttgart | http://www.lifestyle-clinic.net/wp-content/uploads/2013/07/A-Z_Guide.pdf |
