Which source is not typically associated with riboflavin?

Riboflavin, also known as vitamin B2, is primarily found in foods that are protein-rich and dairy-based. Dairy products, meats, and enriched breads are all significant sources of riboflavin. Dairy products provide riboflavin in good amounts, meats contribute protein along with vitamins, while enriched breads have riboflavin added during the fortification process to improve nutritional value.

Fruits, on the other hand, generally contain lower levels of riboflavin compared to these other categories. While some fruits may contain small amounts of various vitamins, they are not typically considered a significant source of riboflavin. This makes fruits the correct choice as they are not associated with riboflavin in the way that dairy, meats, and enriched breads are.