Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline

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Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline (1998)
Institute of Medicine (IOM)

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. "5 Riboflavin." Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, DC: The National Academies Press, 1998.

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DRI Dietary Reference Intakes: For Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline

TABLE 5-2 Food Groups Providing Riboflavin in the Diets of U.S. Men and Women Aged 19 Years and Older, CSFII, 1995^a

	Contribution to Total Riboflavin Intake^b (%)		Foods Within the Group that Provide at Least 0.3 mg of Riboflavin^c per Serving
Food Group	Men	Women	0.3–0.7 mg	> 0.7 mg
Food groups providing at least 5% of total riboflavin intake
Milk and milk drinks^d	14.5	16.0	Milk and milk products	Fortified milk drinks
Bread and bread products	10.8	11.2	—	—
Mixed foods^e	9.1	6.7	NA^f	NA
Ready-to-eat cereals	8.7	10.9	Moderately fortified	Highly fortified
Mixed foods, main ingredient is grain	7.9	6.6	NA	NA
Riboflavin from other food groups
Pasta, rice, and cooked cereals	2.1	2.4	Instant oatmeal	—
Pork	2.0	1.7	Pork cutlet and spareribs	—
Finfish	0.7	0.9	Trout	—
Organ meats	0.7	0.8	—	Liver, kidney, and heart
Soy-based supplements and meal replacements	0.6	0.2	Soy-based meat replacements	—
Lamb, veal, game, and other carcass meat	0.3	0.2	Veal chop and venison	—
^a CSFII = Continuing Survey of Food Intakes by Individuals. ^b Contribution to total intake reflects both the concentration of the nutrient in the food and the amount of the food consumed. It refers to the percentage contribution to the American diet for both men and women based on 1995 CSFII data. ^c 0.3 mg represents 20% of the Recommended Daily Intake (1.7 mg) of riboflavin—a value set by the Food and Drug Administration. ^d Includes yogurt. ^e Includes sandwiches and other foods with meat, poultry, or fish as the main ingredient. ^f NA = not applicable. Mixed foods were not considered for this table. SOURCE: Unpublished data from the Food Surveys Research Group, Agricultural Research Service, U.S. Department of Agriculture, 1997.