Important for body growth, red blood cell production, and helping in releasing energy from carbohydrates. Lean meats, eggs, legumes, nuts, green leafy vegetables, dairy products, and milk provide riboflavin in the diet. Breads and cereals are often fortified with riboflavin. Because riboflavin is destroyed by exposure to light, foods with riboflavin should not be stored in glass containers that are exposed to light. Riboflavin is a water-soluble vitamin in the B-complex group, also known as Vitamin B-2.