Rice bran

Rice bran is the outer layer of the rice grain that is obtained by separating it from the endosperm during the milling process. It is a highly valued ingredient in healthy cooking due to its high content of fiber, B vitamins, antioxidants, and essential minerals such as magnesium and phosphorus.

Rice bran originates from rice-producing regions in Asia, particularly in countries like China, India, and Japan, where it has been traditionally used not only in food but also in natural medicine. Currently, its use has spread worldwide in recipes that seek to increase nutritional intake and improve digestion.

In cooking, rice bran is used as a supplement in breads, cookies, cereals, and smoothies, providing texture and a slightly nutty flavor. Furthermore, it is ideal for recipes that require a higher amount of dietary fiber, helping to regulate intestinal transit and control blood sugar levels.

Depending on the Spanish-speaking country, rice bran may have different names or synonyms, such as cascarilla de arroz in Mexico and Central America or simply salvado in South American countries. However, the term "rice bran" is the most common and recognized in culinary and healthy eating contexts.