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bran

(bran),
A by-product of the milling of wheat, containing approximately 20% of indigestible cellulose; a bulk cathartic, usually taken in the form of cereal or special bran products.

bran

(bran) the meal derived from the outer covering of a cereal grain; 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

A byproduct of milled wheat, which contains ± 20% indigestible cellulose, acting as a bulk laxative; it has been recommended for cardiovascular disease, constipation, diarrhoea, diverticulosis, haemorrhoids and inflammatory bowel disease.

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.

bran

(bran)
The outer coatings of grains, which are rich in nutrients and fiber.

bran

The fibrous outer coat of wheat grain normally removed in milling to make the flour more attractive to many palates. Bran is valuable in the treatment of constipation and other disorders of the large bowel.

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 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.
References in periodicals archive ?
Two of the four cereal brans included in the research--rye and Spring Triticale--were more abundant in levels of total phenolics and exhibited higher properties as free radical scavengers.
They found a wide variation in the concentrations of the two forms of vitamin E and of gamma-oryzenol in the bran of all five color classes studied.
The team also analyzed other phytochemicals--specifically phenolics and flavonoids--in the same five color classes of bran.
Leo Gingras, Chief Operating Officer of NutraCea, commented, "Wheat bran is typically used as animal feed at a price of approximately $130 per ton, while wheat flour in today's market is approaching $600 per ton for standard baking flour and as much as $1,000 per ton for higher value semolina flour.
For example, every one percent of wheat bran that is blended back into wheat flour adds over $2 billion in annual incremental revenue to the industry worldwide," Gingras said.
But when you can, choose foods that are higher in bran.
In addition, other defects in quality, such as low bread volume, a bran-like taste, firmness, browning of the crumb and crumb separation from the crust occurred when bran levels reached 20%.
Storch, in an experiment using healthy MIT students, was able to show that when oat bran is added to the diet, cholesterol levels drop by about 5 percent.
Anderson's research has been a lack of availability of, first, oat bran and then oat-bran products.
With eight grams of fiber in each 3/4-cup serving, Kashi beats Quaker Oat Bran (six grams), and it's within striking distance of Kellogg's Ali-Bran (10 grams) or Ali-Bran Extra Fiber (13 grams).
Its seeds are high in soluble fiber, the same type of fiber that earned oat bran nutritional acclaim.
Rice bran is a newcomer to the fight against cholesterol.