6 Reasons To Replace Wheat with Bran Flour

Bran is the protective layer containing the grain that undergoes removal in the process of refining white flour. Wheat bran is highly nutritious and an excellent source of fibre.

 Bran flour retains the nutrient-rich outer layer of wheat, ensuring a higher concentration of essential vitamins and minerals.

 Bran flour retains the nutrient-rich outer layer of wheat, ensuring a higher concentration of essential vitamins and minerals.

 Bran flour is loaded with dietary fibre that promotes digestive health, aids in weight management, and helps steady blood sugar levels.

The presence of antioxidants and heart-healthy nutrients in bran flour contributes to cardiovascular well-being, potentially lowering the risk of heart disease.

 The high fibre content in bran flour promotes a feeling of fullness, assisting in weight management by curbing overeating and unnecessary snacking.

Bran flour's slow digestion rate can help regulate blood sugar levels, making it a favourable choice for individuals with diabetes or those aiming for stable energy throughout the day.

 Bran flour adds a nutty flavor and hearty texture to various recipes, enhancing the taste and nutritional profile of the dishes.