Bran Rye Wheat Oat Bran Natural Snack Protein Dietary Fiber

Description

The composition of rye bran includes rye bran, rye floured flour, wheat baking flour of 2 grades, rye fermented malt, salt.
It is recommended to consume 35-50 grams of bran daily. If you have not eaten bran before, it is recommended to start with small doses, gradually bringing it to the daily norm.
Rye bran contains a large amount of b vitamins, magnesium, selenium. In terms of selenium content, it is in second place after wheat bran, which in combination with vitamin E is involved in almost all the oxidative processes of our body and in the synthesis of DNA.
The benefit of the product is due to the fact that rye bran has a high content of fiber, protein and carbohydrate compounds. They strengthen the immune system and increase the body's resistance to various colds and infectious diseases. In addition, rye bran helps to clear the body of toxins and toxins, as well as normalize blood sugar levels, remove heavy metal salts, radionuclides and carcinogens from the body, preventing the development of cancer.
Bran is especially interesting for people with diabetes, because adding bran to food can significantly reduce the glycemic index of products, and therefore significantly expand their diet.
Bran contains a very useful compound called beta-glucan, which is able to bind fatty acids in our intestines, reducing the level of cholesterol in the body by 30%.
As with any product, rye bran has contraindications. So, they are not recommended for use by people suffering from diarrhea, gastritis, stomach ulcers and erosion of the gastrointestinal tract.
One of the disadvantages of these bran can be called an inflated caloric content, due to the presence of flour in the composition, which gives shape to bran, but increases their caloric content. For those who are interested in a product with a lower caloric content, we recommend choosing non-granulated bran.
The fiber contained in bran slows down the process of carbohydrate absorption. Bran in the stomach increases in size and swells, so that the person does not overeat. In addition, regular consumption of rye bran prevents the absorption of carbohydrates into the blood, and also acts as a natural stomach scrub – bran absorbs toxins and removes toxins from the body.
The product is completely ready to use and these bran can be eaten simply as an independent product, but be sure to pour kefir, yogurt, jelly and just add to the first dishes instead of bread. Bran is not recommended to eat "dry", because in order for bran to benefit our body, it is necessary to nourish them with liquid, so that they swell a little. You can even just fill it with water for 30 minutes.
They are convenient to take with you and have a snack on the go.
In addition, they can be used for cooking porridges, added to pastries and salads from fresh vegetables. In cooking, bran is an excellent substitute for flour in minced meat and can be used instead of breadcrumbs, which will only benefit.
Calories, kcal:274
Protein, g:13.0
Fat, g:2.0
Carbohydrates, g:40.0
Oat bran they tend to increase in volume, they fill the space of the stomach, thereby reducing appetite (calorizator). Dietary fiber, especially soluble beta-glucan, works in the gut as a kind of scrub, collecting and removing all unnecessary. Oat bran has been shown to have a beneficial effect on many body systems, as it lowers blood cholesterol and lowers the glycemic index. The product contains: beta-carotene, vitamins A, B1, B2, B5, B6, B9, C, D, E, K, H and PP, as well as potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, chlorine and sulfur, iodine, chromium, fluorine, molybdenum, boron and vanadium, tin and titanium, silicon, cobalt, Nickel and aluminum, phosphorus and sodium.
Bran is completely ready for use, they can be seasoned with porridge, cottage cheese, salads from fresh vegetables, add to pastries, reducing the amount of flour or completely replacing it with bran.
Calories, kcal:356
Protein, g:12.5
Fat, g:4.5
Carbohydrates, g:62.0
Chemical composition of wheat bran includes: vitamins A, B1, B2, B5, B6, B9, H and PP, as well as the main useful minerals: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, phosphorus and sodium.
The presence of dietary fiber allows bran to have a beneficial effect on intestinal motility and the entire gastrointestinal tract. Bran helps to eliminate toxins from the human body in a natural way. Especially useful for people who are overweight and want to part with it.
Bran wheat is completely ready to eat, crunchy and has a delicate nutty taste. They are usually added to cereals, salads with fresh vegetables and herbs, and cottage cheese. Often bran is added to pastries, pancakes or pancakes are prepared with them. Bran will be the original breading for chicken, fish or cutlets.
Calories, kcal:326
Protein, g:13.8
Fat, g:2.8
Carbohydrates, g:61.4
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