Nutritional Data for 1/3 CUP CORN BRAN, CRUDE

Mean value per 25.00 grams edible part;  0.0% refuse 
Portions:  1/3 CUP = 25.00 gm, 1 CUP = 76.00 gm
2.3% Cals from fat, 9.6% Cals from protein, 88.1% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   56.000     1.9%     2.5%
Protein                 Gms :    2.090     3.3%     4.2%
Total lipid (fat)       Gms :    0.230     0.2%     0.3%
Carbohydrate, by diff.  Gms :   21.410     4.6%     6.4%
Total saturated fat     Gms :    0.033     0.1%     0.1%
Ttl monounsaturated fat Gms :    0.061
Ttl polyunsaturated fat Gms :    0.105
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :    1.750     0.3%     0.3%
Total dietary fiber     Gms :   21.525    86.1%    86.1%
Vitamin A               Re  :    1.750     0.2%     0.2%
Vitamin A               IU  :   17.750
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.003     0.2%     0.2%
Riboflavin              Mg  :    0.025     1.5%     1.9%
Niacin                  Mg  :    0.684     3.6%     4.6%
Vitamin B6              Mg  :    0.038     1.9%     2.4%
Folacin                 Mcg :    1.000     0.5%     0.6%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :   11.000     0.6%     0.6%
Calcium                 Mg  :   10.500     1.3%     1.3%
Phosphorus              Mg  :   18.000     2.2%     2.2%
Magnesium               Mg  :   16.000     4.6%     5.7%
Iron                    Mg  :    0.698     7.0%     4.7%
Zinc                    Mg  :    0.390     2.6%     3.2%
Pantothenic acid        Mg  :    0.159     3.2%     3.2%
Copper                  Mg  :    0.062     3.1%     3.1%
Manganese               Mg  :    0.035     1.0%     1.0%
Ash                     Gms :    0.090
Water                   Gms :    1.177
Food energy             KJ  :  234.750
Palmitic acid (16:0)    Gms :    0.028
Stearic acid  (18:0)    Gms :    0.004
Palmitoleic acid(16:1)  Gms :    0.000
Oleic acid      (18:1)  Gms :    0.061
Linoleic acid (18:2/n6) Gms :    0.102     1.6%     2.1%
Linolenic acid(18:3/n3) Gms :    0.003     0.2%     0.3%