Oat bran

Oat bran is the outer layer of the oat grain, the most fibrous and nutritious part obtained when processing the cereal. It comes in the form of small flakes or fine particles and is widely used in healthy recipes due to its high content of dietary fiber and essential nutrients.

The origin of oat bran comes from the processing of the whole oat grain, a cereal native to Europe and Asia, which is now cultivated in various regions of the world, especially in temperate climates.

Among the most notable properties of oat bran are its high content of soluble fiber, especially beta-glucans, which help reduce cholesterol, improve digestion, and control blood sugar levels. Additionally, it provides protein, B-complex vitamins, minerals such as iron and magnesium, and healthy fats. It is ideal for incorporating into recipes like smoothies, yogurts, breads, cookies, and other preparations that aim to increase fiber intake and improve nutritional value.

In different Latin American countries, oat bran may also be known by synonyms such as "cascarilla de avena" or simply "fibra de avena". However, the most common and recognized term is oat bran.