El salvado es el resultado de una parte de la molienda de los granos de cereales, en concreto procede de las cinco capas más externas del grano, formadas por una primera capa exterior de envuelta, o cutícula, la segunda o epicarpio, la tercera o endocarpio, la cuarta capa, denominada testa y la quinta, denominada aleurona. Contiene celulosa, polisacáridos o hemicelulosa, proteínas, grasas, minerales y agua. Comprende alrededor del 15% del peso del cereal y es un producto derivado de la molienda de los granos para obtener la harina. Se presenta como granulado y también en polvo. Proporciona fibra insoluble en agua, aunque (según su origen) otros tienen fibra hidrosoluble. La harina se obtiene del endospermo, pero incorpora también parte de la aleurona. El germen supone el 2,5% del peso del grano.

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Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. When bran is removed from grains, the grains lose a portion of their nutritional value. Bran is present in and may be in any cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, coarser scaly material surrounding the grain but not forming part of the grain itself. Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption. The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing. Bran is often heat-treated to increase its longevity.

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