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BookmarkBran is the hard outer layer of cereal grains, and consists of combined aleurone and pericarp.
Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains.
When bran is removed from grains, they lose a portion of their nutritional value.
Bran is present in and may be milled from any cereal grain, including rice, wheat, maize, oats, and millet..
For more information about the topic Bran, read the full article at Wikipedia.org, or see the following related articles:
Brown rice — Brown rice is unmilled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice, and becomes rancid more ... > read more
Gluten — Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes ... > read more
Whole grain — Whole grains are cereal grains which retain the bran and germ as well as the endosperm, in contrast to refined grains which retain only the ... > read more
Note: This page refers to an article that is licensed under the GNU Free Documentation License. It uses material from the article Bran at Wikipedia.org. See the Wikipedia copyright page for more details.
