Wheat Bran

Wheat Bran

Wheat bran is the outer layer of wheat grain.

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Since the outer shell of wheat is more exposed to sunlight than any other part of the wheat growing process, it is very nutritious and has a high nutritional value. Vitamins in bran include B vitamins, vitamin E, iron, phosphorus, magnesium, zinc, copper, phosphorus and selenium. The amount of bran in each grain of wheat is about 14%, but the nutritional value of this 14% is equal to or even higher than the rest of the wheat.

Unfortunately, despite the high nutritional value of bran, it is separated from flour and used as animal feed, and flour without bran, which can be said to contain almost no nutrients, is used to bake bread and pastries. In most countries of the world, whole white flour is more common than bran flour for bread, pastry, and rye flour production, because the texture and taste of products cooked with white flour are better.

Wheat bran is used to cook different soups.

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