Brans, in the context of food and nutrition, refers to the hard outer layer or husk of cereal grains, such as wheat, rice, oats, or corn, which is removed during the milling process. It is composed mainly of fiber, along with some vitamins and minerals.
The bran is the most fibrous part of the grain and contains significant amounts of dietary fiber, which plays a crucial role in digestive health. Consuming foods rich in bran can aid in regulating bowel movements, preventing constipation, and promoting regularity. It also helps to promote the feeling of fullness, making it beneficial for weight management and controlling appetite.
Additionally, bran contains vitamins and minerals, including B vitamins, iron, and potassium, which are essential for overall health and proper bodily functions. These nutrients contribute to energy metabolism, nerve and muscle function, and red blood cell production.
As a nutritional supplement, bran can be added to various foods, such as cereals, bread, and baked goods, to enhance their fiber content. Whole grain products, which retain the bran along with the germ and endosperm, are considered a healthier choice due to their higher nutritional value compared to refined grains, where the bran is removed.
In summary, brans are the fibrous outer layers of cereal grains, primarily composed of dietary fiber. They provide numerous health benefits, including improved digestion, weight management, and nutrient-rich content.
