Bran
Buckwheat bran
Nutritional value per 100 g of product (average values):
proteins - 12.0 g
fats - 2.0 g
carbohydrates - 67.0 g
Energy value (calorie content) per 100 g of product:
330 kcal/1400 kJ
Weight:
200 g
Expiry date:
12 months
How to cook:
Natural bran must first be steamed with boiling water at the rate of 1 cup of liquid per 1 tablespoon of bran, the infusion is maintained for half an hour, then the water is drained, and bran, which has become more tender and soft, is added to porridge, yogurts, soups, salads, side dishes, drinks and other dishes. It can also be added to dishes dry.
Oat bran
Nutritional value per 100 g of product (average values):
proteins - 17.3 g
fats - 7.0 g
carbohydrates - 50.8 g
Energy value (calorie content) per 100 g of product:
340 kcal/1400 kJ
Weight:
200 g
Expiry date:
12 months
How to cook:
Natural bran must first be steamed with boiling water at the rate of 1 cup of liquid per 1 tablespoon of bran, the infusion is maintained for half an hour, then the water is drained, and bran, which has become more tender and soft, is added to porridge, yogurts, soups, salads, side dishes, drinks and other dishes. It can also be added to dishes dry.
Wheat bran
Nutritional value per 100 g of product (average values):
proteins - 16.0 g
fats - 3.8 g
carbohydrates - 16.6 g
Energy value (calorie content) per 100 g of product:
170 kcal/700 kJ
Weight:
200 g
Expiry date:
12 months
How to cook:
Natural bran must first be steamed with boiling water at the rate of 1 cup of liquid per 1 tablespoon of bran, the infusion is maintained for half an hour, then the water is drained, and bran, which has become more tender and soft, is added to porridge, yogurts, soups, salads, side dishes, drinks and other dishes. It can also be added to dishes dry.
Rye Bran
Nutritional value per 100 g of product (average values):
proteins - 11.2 g
fats - 3.2 g
carbohydrates - 32.0 g
Energy value (calorie content) per 100 g of product:
200 kcal/840 kJ
Weight:
200 g
Expiry date:
12 months
How to cook:
Natural bran must first be steamed with boiling water at the rate of 1 cup of liquid per 1 tablespoon of bran, the infusion is maintained for half an hour, then the water is drained, and bran, which has become more tender and soft, is added to porridge, yogurts, soups, salads, side dishes, drinks and other dishes. It can also be added to dishes dry.