Grain Berry Sorghum Bran

Sorghum bran is the outer layer of the sorghum grain, a gluten-free cereal grain. It is a byproduct of milling sorghum to produce flour or other grain products. The bran is separated from the endosperm and germ during the milling process.

Sorghum bran is used as a source of dietary fiber and nutrients in foods. Manufacturers add it to cereals, baked goods, and other processed foods to increase their fiber content and nutritional value. It can also contribute a slightly nutty flavor and texture.

Sorghum bran is generally recognized as safe (GRAS) by the FDA for use in food. It is a good source of fiber, which is associated with digestive health. Regulatory bodies like JECFA and EFSA have evaluated sorghum and its components. No significant health controversies are associated with typical consumption of sorghum bran.