The varieties of bran depend on the type of grain processed and the method of grinding. The most common are rice, barley, wheat, buckwheat and rye bran. But despite the great variety of species, all bran is extremely beneficial.
Bran is the hard shell of a grain made up of dietary fiber that is indigestible but has incredible gastrointestinal benefits. Most often they have a free-flowing consistency, and can also be sold in the form of bread or muesli. High-quality fresh bran is odorless and bitter, and their color is gray-brown. Pure bran is free of additives, colorants and gluten.
Bran is an irreplaceable dietary product, as it has a low calorie content. The nutritional value of wheat bran is 165 kcal, rye - 221 kcal, rice - 316 kcal, and buckwheat - 365 kcal per 100 g of product. For weight loss, oat bran is more often used, which contains 120 kcal. They are an excellent substitute for white bread, which consists of empty refined flour and starch.
All bran is rich in valuable biological substances. Vitamin E contributes to the rejuvenation of body cells, and in combination with selenium, it participates in oxidative processes, as well as DNA synthesis. Wheat bran consists of insoluble fiber and contains vitamins of group B, PP, provitamin A, as well as magnesium, chromium, potassium, zinc and other useful microelements. Due to this composition, wheat bran is considered an ideal dietary product, which also has a healing effect on the intestinal microflora.
Oat and barley bran contain soluble fiber, which helps lower blood cholesterol levels. Studies have shown that 60 g of such bran per day is enough to lower cholesterol by 7-10%.
Scientists have found that with daily consumption of bran, the work of the gastrointestinal tract is normalized, microbes, toxins, toxic salts and heavy metals are removed from the intestines. Due to the high content of potassium, magnesium and vitamins, bran normalizes blood sugar levels, lowers blood pressure and helps to lose weight. Bran is used in many diets, it is quickly satiated and low in calories, and fiber improves metabolism.
In cooking, bran is widespread, as is a useful and flavor-enhancing additive in bread and baking dough. They are also a good ingredient for cutlets, sauces, vegetables, salads, soups and other dishes.
Bran is widely used in various areas of cosmetology. Mixed with milk, water or oils, they are used to prepare natural face and hair masks, skin scrubs, and baths.
