Barley
Barley belongs to the genus Hordeum, of the family Gramineae. Barley is classified as Hordeum vulgare.

One of the most ancient of the cultivated plants, its cultivation is mentioned in the Bible, and it was grown by the ancient Egyptians, Greeks, Romans, and Chinese. It is now the fourth largest grain crop, after wheat, rice, and corn. This hardy grain dates back to the Stone Age and has been used throughout the eons in dishes ranging from cereals to breads to soups (such as the famous SCOTCH BROTH). Hulled (also called whole-grain ) barley has only the outer husk removed and is the most nutritious form of the grain. Pearl barley has also had the bran removed and has been steamed and polished. It comes in three sizes: coarse, medium and fine, and is good in soups and stews.

Barley is an excellent source of vitamin B9 (folic acid), potassium, phosphorus, and magnesium. It also contains iron and calcium. Barley is also high in soluble fibre.