Nutrient

Riboflavin

Established research area

A water-soluble B vitamin (B2) involved in energy metabolism and helping other B vitamins work. Found in milk, eggs, almonds, and lean meats.

Commonly noted

Commonly noted: Riboflavin (vitamin B2) is a water-soluble vitamin the body uses in energy metabolism and to help other B vitamins do their work; milk, eggs, almonds, and lean meats are common sources.
Low intake: Low riboflavin intake is commonly discussed in relation to cracks at the corners of the mouth, a sore throat, and a swollen tongue.
Higher intake: Riboflavin from food and supplements has not been shown to cause harm, and no upper intake level has been set; high amounts can turn urine bright yellow.

Source: NIH ODS

General reference figures for a typical adult, not a personal target.