This research aimed to investigate the riboflavin cooking losses and bioaccessibilities according to the cooking methods in legumes. Considerable nutrient losses occur during the cooking/preparation of foods. Updating old data is important today to support and complement a healthy diet. The riboflavin contents of legumes were measured in raw, pressure-cooked, pan-cooked, and digested cooked legumes. For the bioaccessibility determination, in vitro method was used to simulate the human gastrointestinal tract. Average riboflavin cooking losses of pressure-and pancooked legumes were 13.5% and 38.6% and the average riboflavin bioaccessibility was 58.1% and 57.6%, respectively. As a result of High Performance Liquid Chromatography analysis, it has been determined that there were fewer cooking losses and higher bioaccessibility in the pressure cooking method. However, there was no statistical difference between the two cooking methods. The pressure cooking method may be recommended due to fewer riboflavin cooking losses.