Bran is a general term to describe the coarse outer cellulose layer surrounding most grains. At one time most bran was routinely removed in the milling process to provide the consumer with white flour and polished grains. Later the nutrients found in the germ (also lost in milling) were replaced in bread but it was some time before nutritionists realised the benefits of fibre in the diet, believing it to be most beneficial in helping the body cope with excess cholesterol. For a time wheat bran was seen as the complete answer, but more recently the benefits of barley, rice and oatbran have been recognised.
Each has a slightly different nutritional composition and underlines the reason why today we are advised to eat a variety of simply prepared, unrefined foods. It should be stored in a cool dry place. Bran can be returned to the diet in a number of ways:
sprinkled over breakfast cereal
used instead of or with breadcumbs for crumbing foods to be fried
added to bread, cake and biscuit mixtures
added to streusel or crumble toppings for cakes, pies and desserts
Diet Data
Fibre, iron, thiamin and niacin, magnesium, phosphorus, 80-180kJ per 10g (varies between grains).