Barley

Cereal grains are essential dietary components that provide the world with many health benefits. Barley, a high-fiber and high-protein grain, is one of the most important and common cereal grains used for human food. Barley looks similar to wheat, however, barley has longer awns and it is often more yellowish in color. Most barley has a rough, inedible outer hull around the barley kernel. When it is hulled, it is tan in color and oval shaped. When cooked, barley has a rich nutlike flavor and a desirable chewy, pasta-like texture, which is the result of its gluten content. When barley is fermented, it is used as an ingredient in beer and other alcoholic beverages. Barley can be found in the market in a variety of different forms: pearl barley, hulled barley, pot/scotch barley, quick barley, barley flakes, and barley grits. All these forms are an excellent source of starch and provide a number of beneficial vitamins and minerals.
Barley originated in Ethiopia and Southeast Asia where it was used by ancient civilizations for food. Barley was also used to feed animals and to make alcoholic beverages. “In addition, since ancient times, barley water has been used for various medicinal purposes” (whfoods). In ancient Greek culture, barley played a vital role as a main bread-making grain. Furthermore, barley was an important food for athletes, who accredited much of their strength to their barley-comprising diets. “Gladiators were known as hordearii, which means "eaters of barley"” (whfoods).
In the Middle Ages, since wheat was very expensive, many Europeans made bread from a mixture of barley and rye. The Spanish presented barley to South America in the 16th century, while the English and Dutch colonists of the 17th century brought it with them to the United States. “Today, the largest commercial producers of barley are Canada, the United States, the Russian Federation, Germany, France and Spain” (whfoods).
Barley is grown for many purposes; however, “only ten