Bran (Latin CLIA ) is a collective term for the remaining after sieving the flour in grain processing residues from shells ( husk, pericarp ), aleurone layer and germ. Bran is a Mühlennachprodukt and not to be confused with the husks.

Bran was formerly used mainly as animal feed. As part of the whole food nutrition bran scored as fiber provider for human consumption increasing importance (eg in cereals, graham bread or crisp bread ). Bran consists primarily of the non-starch carbohydrates, cellulose and hemicellulose, and lignin.


Average composition by origin

Average composition of wheat bran

The composition of wheat bran varies naturally, both depending on the environmental conditions (soil, climate ) as well as the cultivation techniques (fertilization, crop protection).

Information per 100 g edible portion:

* Protein content according to the EU Directive on nutrition labeling; (Factor: 6.25): 16.0 g Difference calculation ** 1 mg = 1000 ug

The calorific value of 100 grams of wheat bran is 721 kilojoules (~ 171 kilocalories ), with oat bran, there are 1312 kJ or 309 kcal.

Health significance

The swelling and mucus- forming constituents of the bran ( β -D -glucan, arabinoxylans) ensure that the blood sugar rise after starch intake is delayed, which is desirable in type 2 diabetes. In addition to vitamins and minerals also undesirable ingredients such as defense compounds against herbivores (about phytin ) and contaminants (such as pesticides, heavy metals and mycotoxins ) are concentrated in the outer layers of the grain. Phytin in the intestine binds minerals and vitamins and thereby prevents the use of these substances for nutrition.

Regular consumption of oat bran can reduce cholesterol levels of the body slightly, as an American meta-analysis on the basis of 162 individual clinical studies found out. When using bran for human consumption must be taken to ensure adequate fluid intake, as it may cause serious blockages otherwise. At worst, it can cause a life-threatening intestinal obstruction.