Wheat kernel compartments and macronutrients

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.

Bran is present in cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a 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, and dietary minerals. It is also a source of phytic acid, 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 is often heat-treated to increase its longevity.

Nutrients (%) Wheat Rye Oat Rice Barley
Carbohydrates without starch 45–50 50–70 16–34 18–23 70–80
Starch 13–18 12–15 18–45 18–30 8–11
Proteins 15–18 8–9 13–20 15–18 11–15
Fats 4–5 4–5 6–11 18–23 1–2
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