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She’s a B-vitamin. Integral for when carbohydrates, amino acids and lipids all around and morph into one another.  Because of her versatility, deficiency signs first appear in body bits with the most rapid turnover, like skin (seborrheic dermatitis about the nose, mouth, scrotum and v-u-l-v-a. Also lip lesions; so that stranger you accidented with at the renaissance fair might not have been filthy after all). Eventually you get anemic*, then neurological symptoms develop.
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You rarely hear about Lady Flave being an issue for vegans, but it can be. Forget about protein. We’re fine there. It’s the micros that need attention. Meat, but mainly dairy’s the main source of B2 (her street name) for most people, so if you’re vegan/don’t dance with the white devil, this is for you. .
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Some personality traits: .
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-Destroyed by light.  When there’s sodium bicarbonate**, it’s worse.  Food companies tend to squirt some in their cans to chokehold that vibrant hue characteristic of fresh vegetables.
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-Water soluble; leaches into water used in cooking.
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-Present in lovely amounts in rapidly growing, green, leafy vegetables. And almonds, chestnuts..also whole grains, but since most of the its in the germ and bran, milling sweeps most of her sassy ass in the trash*** .
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Bacteria in your large intestine produce free riboflave (different form than dietary, but still fabulous) that’s absorbed at a rate in tandem to whatever type of shit you’re eating.  More’s produced after digestion of vegetables than meat. Among vegetables, brussels sprouts + brocc contain more riboflavin per weight and calorie than most others.
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How to test-
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EGRAC (erythrocyte glutathione reductase activity coefficient): < 1.2 = ok; 1.2-1.4 = low; > 1.4 = deficient.
Urinary excretion of riboflavin over 24 hrs (absolute/in relation to creatinine excretion)
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* Normocytic anemic **50-70% lost in milk stored in clear bottles for 2 hrs or more.  NaHCO3- Susceptible to alkalinity (10-20% loss in vegetables) *** Whole grain rice loses ~50%; whole wheat, > 30%. Parboiled (“converted”) rice still maintains most of its ribe cuz the steam processing of whole brown rice that happens before milling ends up driving the vitamins that were originally in the germ and aleurone layers into the endos-p-e-r-m, where they’re retained. (thinking emoji) So, milling gets rids of riboflavin, which is bad, but it also gets rid of phytate (which inhibits iron + zinc absorption [tap back to my posts on those to refamiliarize], which is good; sort of a double-edged swordish type of deal, but your odds of being riboflavin deficient compared to iron or zinc are pretty low, so not really I guess. -Decker KF, 1993. Ann. Rev. Nutr. 13, 17-41 -B-vitamin status and concentrations of homocysteine in Australian omnivores, vegetarians and vegans. Majchrzak D, Singer I, Manner M, et al., 2006. Ann Nutr Metab. 50(6):485-91. Epub 2006 Sep 19. -Farmer B, Larson BT, Fulgoni 3rd VL, Rainville, A.J., Liepa, G.U., 2011.* Normocytic anemic **50-70% lost in milk stored in clear bottles for 2 hrs or more.  NaHCO3- Susceptible to alkalinity (10-20% loss in vegetables) *** Whole grain rice loses ~50%; whole wheat, > 30%. Parboiled (“converted”) rice still maintains most of its ribe cuz the steam processing of whole brown rice that happens before milling ends up driving the vitamins that were originally in the germ and aleurone layers into the endos-p-e-r-m, where they’re retained. (thinking emoji) So, milling gets rids of riboflavin, which is bad, but it also gets rid of phytate (which inhibits iron + zinc absorption [tap back to my posts on those to refamiliarize], which is good; sort of a double-edged swordish type of deal, but your odds of being riboflavin deficient compared to iron or zinc are pretty low, so not really I guess. -Decker KF, 1993. Ann. Rev. Nutr. 13, 17-41 -B-vitamin status and concentrations of homocysteine in Australian omnivores, vegetarians and vegans. Majchrzak D, Singer I, Manner M, et al., 2006. Ann Nutr Metab. 50(6):485-91. Epub 2006 Sep 19. -Farmer B, Larson BT, Fulgoni 3rd VL, Rainville, A.J., Liepa, G.U., 2011.