Barley is a cereal grain that is grown worldwide.

Barley is one of the oldest cultivated grains. It is a member of the grass family (Poaceae), along with wheat, rye, oats, rice, maize, sorghum, millet, and triticale.

Barley is a staple food crop in many countries around the world. In the United States, barley is primarily grown in the Great Plains states.

Barley is a gluten-free grain.

History of Barley

Barley was first domesticated in the Fertile Crescent region of the Near East about 10,000 BC. It was originally used as animal feed but later became a human food. Barley is now widely consumed throughout the world.

Types of Barley

Barleys are classified according to their color and shape. They include:

White Barley

Pearl Barley

Red Barley

Golden Barley

How to cook Barley

Barley is cooked like any other grain. Cooked barley is usually served as a side dish.

Health Benefits of Barley

Barley is a good source of dietary fiber, manganese, phosphorus, iron, zinc, copper, magnesium, vitamin E, thiamine, riboflavin, niacin, folate, pantothenic acid, biotin, and vitamin B12.