The protective coating on the outside of a kernel of grain. (For example, wheat bran is the dark protective coating around the kernel of the wheat plant.) Bran is rich in nutrients and fiber. It has many B vitamins—thiamin, niacin, riboflavin, B6 and pantothenic acid. Bran is lost when grains are refined. For example, this happens when manufacturers refine whole-wheat flour to make white flour.
There are no FDA regulations or USDA policies for fiber labeling terms. However, for shelf labeling the FDA uses the following guidelines from the "Grocery Store Shelf Labeling" program. These guidelines may be used by supermarkets to indicate shelves that contain products that are sources of dietary fiber.
The FDA regulates these guidelines. Unfortunately, the FDA has not applied these standards to claims on food labels.
- If a food contains at least 2 grams of dietary fiber per serving, it can be called a "source of dietary fiber."
- If a food contains at least 5 grams of dietary fiber per serving, it can be called a "good source of dietary fiber."
- If a food contains at least 8 grams of dietary fiber per serving, it can be called an "excellent source of dietary fiber."
- Foods making claims about increased fiber content also must meet the definition for "low-fat" or the amount of total fat per serving must appear next to the claim.
A metric unit of weight. There are about 28 grams in one ounce. A teaspoon of most dry powders, such as salt or sugar, weighs about 5 grams. Food labels list fat, protein, carbohydrate and fiber in grams (g) per serving.
Source: The Food and Drug Administration