Most grains, like wheat and oats, have a hard outer layer. When they are processed, this layer becomes a byproduct, called bran. Likewise, when wheat is processed to get wheat flour, brain is acquired. This brain is packed with nutrition, and offers many dietary benefits.

Wheat bran is commonly found in certain cereals, like Raisin Bran or Bran Flakes, as well as bran muffins, which rose to popularity in the 1980s. Wheat bran is beneficial toward providing digestive regularity and ending constipation because it is very high in dietary fiber. Some also claim that foods containing bran provide a feeling of fullness. This claim may be true, since it tends to absorb water and expand in the digestive system.

• Wheat bran is high in protein, magnesium, manganese, niacin, phosphorus, zinc and vitamin B6, and is low in fat, with no cholesterol, and no sugar or sodium.
• Wheat bran is one of nature's richest sources of natural food fibre. It can help maintain normal bowel function and relieve occasional constipation, such as caused by changes in dietary habits or travel.
• As with all wheat sources, those who have celiac disease should not use wheat bran.

Also popularly called as semolina or rava, Suji is made from dried durum wheat. The colour of the Rava depends on the quality of wheat. Semolina is usually yellow in colour when made from Durum wheat. When made from softer wheat types, the colour is white. It is available all-year round.

It is commonly used in making pasta, puddings, cereals and couscous. It is an essential battering ingredient in many Indian dishes. A fine version of Suji is used for batters, whereas a coarser form is used as an ingredient. Semolina is used in various forms in various cuisines. In south Indian cuisine, semolina is used to prepare savoury dishes like Rava Dosa, Upma and Kesari, a mildly spiced dessert-cum-sweet dish. It is used to make the ever so popular, Suji ka Halwa.

Caution:Semolina contains gluten, which makes it unsafe for those suffering from celiac disease or gluten sensitivity.

Most grains, like wheat and oats, have a hard outer layer. When they are processed, this layer becomes a byproduct, called bran. Likewise, when wheat is processed to get wheat flour, brain is acquired. This brain is packed with nutrition, and offers many dietary benefits.

Wheat bran is commonly found in certain cereals, like Raisin Bran or Bran Flakes, as well as bran muffins, which rose to popularity in the 1980s. Wheat bran is beneficial toward providing digestive regularity and ending constipation because it is very high in dietary fiber. Some also claim that foods containing bran provide a feeling of fullness. This claim may be true, since it tends to absorb water and expand in the digestive system.

• Wheat bran is high in protein, magnesium, manganese, niacin, phosphorus, zinc and vitamin B6, and is low in fat, with no cholesterol, and no sugar or sodium.
• Wheat bran is one of nature's richest sources of natural food fibre. It can help maintain normal bowel function and relieve occasional constipation, such as caused by changes in dietary habits or travel.
• As with all wheat sources, those who have celiac disease should not use wheat bran.

Also popularly called as semolina or rava, Suji is made from dried durum wheat. The colour of the Rava depends on the quality of wheat. Semolina is usually yellow in colour when made from Durum wheat. When made from softer wheat types, the colour is white. It is available all-year round.

It is commonly used in making pasta, puddings, cereals and couscous. It is an essential battering ingredient in many Indian dishes. A fine version of Suji is used for batters, whereas a coarser form is used as an ingredient. Semolina is used in various forms in various cuisines. In south Indian cuisine, semolina is used to prepare savoury dishes like Rava Dosa, Upma and Kesari, a mildly spiced dessert-cum-sweet dish. It is used to make the ever so popular, Suji ka Halwa.

Caution:Semolina contains gluten, which makes it unsafe for those suffering from celiac disease or gluten sensitivity.