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All‐Bran Trade name for a breakfast cereal (first introduced 1919) prepared from wheat bran, and hence a rich source of non‐starch polysaccharide. A 60‐g portion is a rich source of vitamins B1, B2, B6, B12, niacin, folate, iron, and copper; a source of protein; contains 1.5 g of fat, of which 24% is saturated; provides 18 g of dietary fibre; supplies 160 kcal (670 kJ).