bran (bran) the meal derived from the outer covering of a cereal grain; a source of dietary fiber.
bran,
bran
bran (br n)n. The outer layers of a cereal grain such as wheat, approximately 20 percent of which is indigestible cellulose, used as a source of dietary fiber. |
bran,
a coarse outer covering or coat (seed husk) of cereal grain, such as wheat or rye. Bran provides a source of dietary fiber, B vitamins, iron, magnesium, and zinc. When separated from the meal or flour portion of a grain, it is less nutritious.
bran
the outer layers of cereal grain seeds plus the inner, protein-rich aleurone layer. A bulky, slightly laxative food, highly prized as a supplementary feed for horses and cattle, and a basic feed for poultry. It has a high concentration of phosphorus but is low in calcium.
bran disease
bran mash
an important item in the traditional mystique of nursing sick horses. Two double handfuls of bran and a tablespoon of salt are quickly mixed with sufficient boiling water to make a crumbly mash. This is covered with a sack for 15 minutes and then fed. The aroma is delicious.
bran
Clinical nutrition A byproduct of milled wheat, which contains ± 20% indigestible cellulose, acting as a bulk laxative; it has been recommended for cardiovascular disease, constipation, diarrhea, diverticulosis, hemorrhoids, and
IBD. See Dietary fiber, Oat bran. Cf Water-soluble fiber.
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