unprocessed wheat bran
Exceptionally high in insoluble dietary fiber, providing approximately 25-30 grams per 100 grams. Rich in B vitamins (thiamine, riboflavin, niacin, pantothenic acid) and minerals including magnesium, manganese, and zinc, with a moderate protein content of approximately 14-16% by weight.
About
Wheat bran is the hard outer layer of the wheat kernel (Triticum species), separated from the endosperm and germ during grain milling. This fibrous byproduct consists primarily of the aleurone layer and the pericarp, which together comprise approximately 14-16% of the whole grain. Unprocessed wheat bran retains its natural structure and composition without further refinement or stabilization, making it rich in dietary fiber, B vitamins, and minerals including magnesium, phosphorus, and zinc. The bran exhibits a nutty, slightly bitter flavor and a coarse, granular texture that distinguishes it from finely milled bran used in commercial cereals.
Culinary Uses
Wheat bran is incorporated into baked goods including whole grain breads, muffins, cookies, and granola bars to increase fiber content and nutritional density. It is also mixed into yogurt, smoothies, porridges, and breakfast cereals as a nutritional supplement. In traditional baking, wheat bran can replace a small percentage of refined flour (typically 5-15%) without substantially altering texture, though excessive substitution produces dense, dry results. The ingredient pairs well with honey, nuts, dried fruits, and warm spices such as cinnamon and nutmeg in sweet applications, and works in savory applications including meat loaves and vegetable patties.