Corn bran
Other names Maize bran
Corn bran: low in oxalates. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- OxalatesLow
Corn bran is the bran itself — the layer where a grain keeps its oxalate, sold separated from the endosperm that carries almost none. It is the concentrated fraction and not the whole grain, and maize starts low enough that even its bran stays here. The phytate that comes with any bran binds calcium, and calcium bound to phytate is calcium not available to bind oxalate.
Sources· 1
- Noonan S.C. & Savage G.P., Asia Pac J Clin Nutr 8:1 (1999) 64-74, oxalate content of foods and its effect on humans
- Histamine (+liberators / DAO inhibitors)None
- TyramineNone
- SalicylateNone
- SucroseNone
- FODMAPsNone
- LactoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- FructoseFODMAPsNone
- NickelNone
- GlutenNo
Intolerance levels are based on our documented scientific sources. See sources →
React to Oxalates? Check these too
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Frequently asked questions
Which intolerances does Corn bran affect?
Corn bran is notable for oxalates. Clear on histamine, tyramine, salicylate, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel and gluten.
Does Corn bran contain oxalates?
Corn bran contains only low levels of oxalates. Corn bran is the bran itself — the layer where a grain keeps its oxalate, sold separated from the endosperm that carries almost none. It is the concentrated fraction and not the whole grain, and maize starts low enough that even its bran stays here. The phytate that comes with any bran binds calcium, and calcium bound to phytate is calcium not available to bind oxalate. Amounts vary by brand and recipe, so always check the label of the exact product.
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