10: Barley

Barley is a cereal grain that was originally native to Asia. Barley was very important in ancient times and was one of the first grains to be widely cultivated. That has changed a lot, fewer people in developed countries eat barley today. It is not very high in gluten, and therefore does not help bread to rise.

Most of the barley grown in the world is used to feed animals. Barley does however remain a staple food for many people in less developed countries such as those in North Africa and in areas where wheat is difficult to grow, such as Tibet.

Barley grows well in many different climates and is fairly drought resistant, making it very resilient. As far as nutrition is concerned, barley is high in fibre, carbohydrates and B group vitamins.

Barley is added to soups, as a nutritious thickener and is combined in small amounts with wheat flour to make bread. You will also find it in some breakfast cereals.