which category of food provides the most riboflavin
Riboflavin It is nearly always well tolerated.[1] Normal doses are safe during pregnancy.[1] Riboflavin is in the vitamin B group.[1] It is required by the body for cellular respiration.[1] Food sources include eggs, green vegetables, milk, and meat.[3]
Carbohydrate digestion Carbohydrates not digested in the small intestine, including resistant starch foods such as potato, bean, oat, wheat flour, and several monosaccharide oligosaccharides and starch, are digested in a variable when they reach the large intestine. The bacterial flora metabolize these compounds anaerobically in the absence of oxygen. This produces gases (hydrogen, carbon dioxide and methane) and short-chain fatty acids (acetate, propionate, butyrate). The gases are absorbed and excreted by breathing or through the anus (flatulence). Fatty acids are rapidly metabolized. Butyrate is used mainly by cells in the colon and acetate is absorbed into the blood and taken up by the liver, muscle and other tissue. Propionate is an important precursor of glucose in some animals, but not humans.