Photography by ©iStockphoto.com/joanek Image by: Photography by ©iStockphoto.com/joanek
Here are three reasons to eat more wheat bran.
1. It helps make up for nutrient losses.
We consume lots of white flour from bread, pasta and baked goods. When flour is refined, the most nutritious parts – the bran and germ – are removed, and so are a lot of the vitamins and minerals.
Choosing only whole grain wheat products or enriching muffins, pancakes, cereal and home-baked breads with wheat bran will add vital B vitamins, iron, zinc and other nutrients back into your diet.
2. It packs a great fibre boost.
Wheat bran is the best fibre for promoting regularity and keeping your digestive system on track. A half-cup serving has 11 grams of fibre, which is a large portion of the amount you need each day (men need 38 grams, women 25 grams). The best part? You get all that fibre for a mere 58 calories. (You would need to eat four and a half slices of whole wheat bread – and 385 calories! – to get that much fibre.)
3. It has mucho magnesium.
Wheat bran is the top food source of this mineral. A half-cup serving provides about half of your daily requirement. Magnesium helps you maintain normal muscle and nerve function, keeps your heartbeat steady and your bones strong, promotes normal blood pressure and supports your immune system.
Be sure to try out some of our delicious wheat bran recipes:
Yogurt Bran Muffins
Good Morning Bran Muffins
|This story was originally titled "Why We Love Wheat Bran" in the March 2013 issue.
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