bran The outer layers of cereal grain, which are largely removed when the grain is milled (i.e. in the preparation of white flour or white rice). The germ is discarded at the same time, and there is a considerable loss of iron and other minerals, and particularly of the B vitamins, as well as of dietary fibre. A 30‐g portion of wheat bran is a rich source of niacin, iron, and zinc; a good source of vitamin B₁; a source of vitamin B₂; provides 12 g of dietary fibre; supplies 70 kcal (295 kJ). See also flour, extraction rate; wheatfeed.

Bran in Welsh mythology, a king of the island of Britain who, when mortally wounded, ordered that his head should be cut off and kept as it would have miraculous powers; the oracular head was said to have been buried in London, as a protection against invasion. The name Bran means ‘raven’.

bran / bran/ • n. pieces of grain husk separated from flour after milling.

bran XIII. ME. bran, bren — (O)F. bran, †bren bran, (now) excrement, filth; of unkn. orig.