Riboflavin (also called Vitamin B2) is one of the 8 water-soluble vitamins.
It was discovered post thiamin and has a more heat-stable factor. [1,2]
The body uses this vitamin to metabolise carbohydrates, fats, and protein into glucose for energy. 
Riboflavin is absorbed more efficiently from plant-based foods than animal-based foods. 
Toxicity is rare for this nutrient as it’s a water-soluble vitamin and the body removes excess amount instantly. [1,2,4]