Bran

Bran, also known as miller's bran, is the hard layers of cereal grain surrounding the endosperm. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.

For other uses, see Bran (disambiguation).
Not to be confused with Chaff.

Bran is present in cereal grain, including rice, corn (maize), wheat, oats, barley, rye, and millet. Bran is not the same as chaff, which is a coarser, scaly material surrounding the grain, but does not form part of the grain itself, and which is indigestible by humans.

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