Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Bran is often produced as a by-product of milling in the production of refined grains, such as rice, corn (maize), wheat, oats, barley and millet.
Bran is rich in dietary fiber and omegas, and significant quantities of starch, protein, vitamins and dietary minerals.
Bran is often used to enrich breads (notably muffins) and breakfast cereals, for those who wish to increase their intake of dietary fiber.
In Japan, rice bran is known as nuka. It can be used for pickling, or add it to water when boiling bamboo shoots, and also use it for dish washing. Rice bran can also be extracted as a cooking oil, such as rice bran oil.
In Romania, wheat bran is fermented and is usually used in preparation of sour soups, called borscht.
Bran is widely used as a major component in animal foods for horses, cows, buffaloes, goats, dogs, rabbits and guinea pigs, etc.
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