A by-product of the milling of wheat, containing approximately 20% of indigestible cellulose; a bulk cathartic, usuallytaken in the form of cereal or special bran products, a coarse outer covering or coat (seed husk) of cereal grain, such as wheat or rye. Bran provides a source of dietary fiber,B vitamins, iron, magnesium, and zinc. When separated from the meal or flour portion of a grain,

Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.

Wheat bran, a by-product of the dry milling of wheat (Triticum aestivum L.) into flour, is one of the major agro-industrial by-products usually used in animal feeding. It consists of the outer layers (cuticle, pericarp and seedcoat) combined with small amounts of starchy endosperm of the wheat kernel. Other wheat processing industries that include a bran removal step may also produce wheat bran as a separate by-product: pasta and semolina production from durum wheat (Triticum durum Desf.), starch production and ethanol production.