Oat Bran

Bran is the hard outer layer of <a href="http://en.wikipedia.org/wiki/Grain" title="Grain" class="mw-redirect" >grain</a> and consists of combined <a href="http://en.wikipedia.org/wiki/Aleurone" title="Aleurone" >aleurone</a> and <a href="http://en.wikipedia.org/wiki/Pericarp" title="Pericarp" class="mw-redirect" >pericarp</a>. Along with<a href="http://en.wikipedia.org/wiki/Cereal_germ" title="Cereal germ" >germ</a>, it is an integral part of <a href="http://en.wikipedia.org/wiki/Whole_grain" title="Whole grain" >whole grains</a>, and is often produced as a <a href="http://en.wikipedia.org/wiki/By-product" title="By-product" >by-product</a> of milling in the production of <a href="http://en.wikipedia.org/wiki/Refined_grains" title="Refined grains" >refined grains</a>. When bran is removed from grains, the grains lose a portion of their<a href="http://en.wikipedia.org/wiki/Nutrition" title="Nutrition" >nutritional</a> value. Bran is present in and may be milled from any cereal grain, including <a href="http://en.wikipedia.org/wiki/Rice" title="Rice" >rice</a>, <a href="http://en.wikipedia.org/wiki/Maize" title="Maize" >corn (maize)</a>, <a href="http://en.wikipedia.org/wiki/Wheat" title="Wheat" >wheat</a>, <a href="http://en.wikipedia.org/wiki/Oat" title="Oat" >oats</a>, <a href="http://en.wikipedia.org/wiki/Barley" title="Barley" >barley</a> and <a href="http://en.wikipedia.org/wiki/Millet" title="Millet" >millet</a>. Bran should not be confused with <a href="http://en.wikipedia.org/wiki/Chaff" title="Chaff" >chaff</a>, which is coarser scaly material surrounding the grain, but not forming part of the grain itself.