Salmon is rich in riboflavin, niacin, vitamins B6 and B12, as well as thiamine and pantothenic acid.
Leafy greens, particularly spinach, collards, turnip greens, and romaine lettuce, are excellent providers of folate.
Most B vitamins are abundant in organ meats, notably liver. To make liver more appealing, grind it with typical meat pieces or utilise it in heavily seasoned dishes.
Eggs are the second best source of biotin after liver. They provide one-third of the RDI for biotin in one entire, cooked egg.
One cup of milk or other dairy products contains roughly one-third of your daily riboflavin needs (240 ml). Milk is also a significant source of easily absorbed vitamin B12.
Beef contains high levels of B3, B6, and B12. A 3.5-ounce (100-gram) serving provides approximately one-third of the RDI for each of these vitamins.
Yogurt is naturally abundant in B2 and B12, however unless fortified, nondairy yoghurt substitutes aren't good providers of these vitamins.