Bran. A long history, and a prosperous future
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2017 October |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | Bran has had a long rich history within human consumption and agriculture. Despite the key importance of the grain, the name is derived from the Celtic and Gaelic where the literal translation is along the lines of stench, filth or rotten. This may be in large part to the amount of phosphorous it contains, particularly Wheat Bran. However, Bran is vital to human health, as are many of the other cereal family members. Bran is removed from grains, and this process reduces the nutritional content. This is particularly problematic as in its raw form, Bran is a rich source of fiber and contains essential fatty acids. Bran also has high quantities of starch, protein, vitamins, and assorted minerals. Therefore retaining or enhancing as much of this nutritional composition is paramount. The raw nutritional analysis of Oat bran for example shows how good it is as a source of both animal and human food, registering just 246 calories per 100 grammes. It has seven grammes of total fat, 66 grammes of carbohydrate and 17 grammes of protein. The vitamin analysis gives daily values of 58 percent for Magnesium, 30 percent for Iron and 10 percent for Vitamin B-6. *(These figures are based on a typical adult 2000/day calories diet)…Read more. |
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