Riboflavin, also known as Vitamin B2, is a water-soluble nutrient (like all B vitamins). Molecules of riboflavin are active in the body as coenzymes, meaning that they attach to an enzyme and are essential for its function. Coenzymes derived from riboflavin are termed flavocoenzymes, and enzymes that use a flavocoenzyme are called flavoproteins.

Most plant- and animal-derived foods contain at least small quantities of riboflavin. Because so many foods contain riboflavin — and because those that don`t are often fortified — riboflavin deficiency is rare in the U.S.

In this model, carbon atoms are dark gray, hydrogen atoms are white, nitrogen atoms are blue, and oxygen atoms are red.

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