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The outer layers of cereal grain, which are largely removed when the grain is milled (i.e. in the preparation of white flour or white rice). The germ is discarded at the same time, and there is a considerable loss of iron and other minerals, and particularly of the B vitamins, as well as of dietary fibre. A 30‐g portion of wheat bran is a rich source of niacin, iron, and zinc; a good source of vitamin B1; a source of vitamin B2; provides 12 g of dietary fibre; supplies 70 kcal (295 kJ). See also flour, extraction rate; wheatfeed.

Subjects: Medicine and Health.

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