Natural bran

Natural bran is the fibrous outer layer of cereal grains, primarily from wheat, oats, or rice, which is obtained by milling the whole grain. It is a highly valued ingredient in healthy cooking due to its high content of dietary fiber, B vitamins, minerals such as iron and magnesium, and natural antioxidants.

Natural bran comes from cereals cultivated since ancient times in various regions of the world, being especially common in the traditional diets of agricultural areas in Europe, America, and Asia. Its use in recipes has become popular for its ability to improve digestion, regulate intestinal transit, and provide a feeling of satiety, making it ideal for balanced and healthy diets.

In gastronomy, natural bran is used to enrich breads, cookies, yogurts, smoothies, and other healthy preparations, adding texture and additional nutritional value.

Depending on the country in Latin America, bran may have different names, among the most common are: cascarilla, whole wheat flour (when mixed with whole grain flour), or simply wheat fiber. However, the term "bran" is usually the most commonly used and recognized in recipes and food labeling.