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| Dietary bran ： ウィキペディア英語版 |
Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp.
Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. When bran is removed from grains, the grains lose a portion of their nutritional value. Bran is present in and may be milled from any cereal grain, including rice, corn (maize), wheat, oats, barley and millet. Bran should not be confused with chaff, which is coarser scaly material surrounding the grain, but not forming part of the grain itself.
Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, dietary minerals and phytic acid, which is an antinutrient that prevents nutrient absorption.
The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing. Bran can be heat-treated to increase its longevity.
==Composition==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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