Translation of bran in Spanish:


salvado, n.

Pronunciation /bræn/ /bran/


  • 1

    salvado masculine
    alfrecho masculine
    • If they contain a carbohydrate, it's usually oat bran, wheat bran or inulin.
    • Whole-wheat flour, wheat bran, nuts and many vegetables are good sources of insoluble fiber.
    • Foods that contain insoluble fibers are wheat bran, whole grain products and vegetables.
    • Since small amounts of these are present in wheat bran and in rye, wholemeal and rye breads tend to colour quickly when toasted.
    • Hard white wheat has a unique combination of processing, bran color, and bran flavor properties.
    • In a food processor, mix together the butter, sugar, flours and bran flakes until well combined.
    • They also know a thing or two about ferulic acid, a natural antioxidant that's abundant in rice and oat bran.
    • Vegetables, wheat bran and other whole grains are good sources of insoluble fiber.
    • But cereals made with whole wheat, oats or bran are as healthful as they are convenient.
    • Add extra fiber to your diet by eating cereals that contain bran or by adding bran as a topping on your fruit or cereal.
    • Such breads rank comparatively high in fiber content because their wheat bran and wheat germ have not been removed.
    • Your best sources of fiber are bran cereals, whole-wheat bread, legumes and oatmeal.
    • Refined white flour is what's left after the nutrient-packed germ and bran are milled out of the wheat kernel.
    • Wheat bran and the skins of fruits and vegetables are sources of insoluble fiber.
    • The authors were unable to find any research that indicates the digestibility of the fiber fraction of the rice bran.
    • If you don't like plain oatmeal, try oat bran or cold cereal made with oatmeal or oat bran.
    • Look in my kitchen cabinets today, and you'll find oat bran and couscous and whole-wheat pitas.
    • This is followed by a mixture of rice with bran, jaggery, coconut shreds and cardamom.
    • His company has developed a fast, non-destructive technique to measure the amount of bran in flour.
    • Foods such as spinach, rhubarb and wheat bran can decrease calcium absorption.