Bran Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When bran is removed from grains, they lose a portion of their nutritional value. Bran is present in and may be milled from any cereal grain, including rice, wheat, maize, oats, and millet. Bran is particularly rich in dietary fiber, and omegas and contains significant quantitities of starch, protein, vitamins, and dietary minerals. Bran is often used to enrich breads (notably muffins) and breakfast cereals, especially for the benefit of those wishing to increase their intake of dietary fiber. Bran may also be used for pickling, as in the tsukemono of Japan. Rice bran finds particularly many uses in Japan, where it is known as nuka (?; ??). Besides using it for pickling

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