Wheat Bran & Flakes

Triticum aestivum

Origin / Harvest:

• USA / September–October

Description & History

Most grains, like wheat and oats, have a hard outer layer. When they are processed, this layer becomes a byproduct, and is called bran. In the case of processing wheat to make wheat flour, wheat bran is created. Wheat flakes are created when whole wheat berries are flaked.

Uses

Wheat bran and flakes are typically included in baked goods to increase fiber content and enhance moisture absorption. Adding either to pancakes, biscuits, waffles, or even cookies is a great way to boost the nutritional value of a food. Wheat bran and flakes are best stored in the refrigerator or in a vacuum–sealed canister at a moderate temperature.

Nutrition

These light brown, coarse flakes are one of nature's richest sources of natural food fiber, recognized for its role in helping to maintain regularity. One cup of wheat bran contains 99% of the USDA Recommended Daily Allowance (RDA) of fiber, nine grams of protein, and 34% of the RDA for iron. Wheat bran is also high in protein, magnesium, manganese, niacin, phosphorus, zinc and vitamin B6, and is low in fat, with no cholesterol, and no sugar or sodium.