What is the difference between unprocessed bran and wheat bran?

Unprocessed bran and wheat bran are both derived from the wheat kernel, but they differ in their processing methods and nutritional composition.

Unprocessed bran

- Also known as "raw bran" or "miller's bran"

- Obtained directly from the milling process of whole wheat grains

- Contains the outer layer of the wheat kernel (bran) along with some endosperm and germ

- Rich in fiber, minerals, and some vitamins

- Has a coarse texture and a slightly bitter taste

- Typically requires cooking or soaking before consumption

Wheat bran

- A processed form of bran derived from unprocessed bran

- Undergoes additional steps such as sifting, cleaning, and milling to remove larger particles of endosperm and germ

- Contains a higher concentration of fiber compared to unprocessed bran

- May be fortified with vitamins and minerals

- Has a finer texture and a milder taste compared to unprocessed bran

- Often used as a food additive or ingredient in cereals, breads, and other products

In summary, unprocessed bran is the raw form obtained directly from milling, while wheat bran is a refined product with a higher fiber content and finer texture. Both unprocessed bran and wheat bran offer dietary fiber and nutrients, but wheat bran is more commonly used in food products due to its milder flavor and texture.