https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ARiboflavin%2F30%2FenTranslations:Riboflavin/30/en - Revision history2026-09-18T17:31:39ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Riboflavin/30/en&diff=117315&oldid=prevFuzzyBot: Importing a new version from external source2024-02-19T07:27:21Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>The milling of wheat results in an 85% loss of riboflavin, so white [[flour]] is enriched in some countries. Riboflavin is also added to [[baby food]]s, [[breakfast cereal]]s, [[pasta]]s and vitamin-enriched meal replacement products. It is difficult to incorporate riboflavin into liquid products because it has poor solubility in water, hence the requirement for [[riboflavin-5'-phosphate]] (FMN, also called [[E number|E101 when used as colorant]]), a more soluble form of riboflavin. The enrichment of bread and ready-to-eat breakfast cereals contributes significantly to the dietary supply of the vitamin. Free riboflavin is naturally present in animal-sourced foods along with protein-bound FMN and FAD. Cows' milk contains mainly free riboflavin, but both FMN and FAD are present at low concentrations.</div>FuzzyBot