The Riboflavin Content of Certain Hays and Grasses

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Abstract
The riboflavin content, per unit of weight, of the alfalfa and timothy plants used in this study decreased as the plants matured. Oat, wheat, and bluegrass plants were studied only at one stage of maturity. Alfalfa plants exposed to strong sunshine for 48 hours after cutting suffered a loss of about 25% of their riboflavin content. Plants such as oats, wheat, bluegrass, and timothy offer a very good source of riboflavin in the early stages of development, and a more extended use of such products as a practical source of riboflavin is suggested.

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