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A wheat kernel is made up of three parts: the bran, endosperm and germ.The bran is the hard outer layer of the wheat kernel, which is jam-packed with various nutrients and fibre.During the milling process, The bran is stripped away from the wheat kernel and becomes a by-product. Wheat bran has a sweet, nutty flavour. It can be used to add texture and a full-bodied taste to bread, muffins and other baked goods.Not only is wheat bran nutrient dense, it's also relatively low calorie. Half a cup (29 grams) has only 63 calories, which is minuscule considering all the nutrients It packs.What's more, it's low in total fat, saturated fat and cholesterol, as well as a good source of plant-based protein, offering about 5 grams of protein in half a cup (29 grams). arguably, wheat bran's most impressive trait is its fibre content. Half a cup (29 grams) of wheat bran provides almost 13 grams of dietary fibre, which is 99% of the DV (1).a half-cup of wheat bran contains well over 100 percent of your daily recommended value for manganese, an essential nutrient that plays a role in many of the body's chemical processes. We need to consume foods rich in manganese regularly for proper nutrient absorption.