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The taste is mild, slightly nutty and earthy. Barley is used in soups, stews, porridge, bread and also in the production of beer and whisky. It is popular for its filling nature, fiber richness and versatility in both savory and beverage applications.
Barley is one of the oldest cultivated grains in the world and particularly rich in dietary fiber, especially beta-glucans which contribute to healthy cholesterol levels. In addition, barley contains proteins, B vitamins and minerals such as selenium and magnesium. There are several varieties, including pearled barley with the outer layer removed for a faster cooking time, and whole grain barley with all its nutritional content intact. Cooked barley has a firm, grainy texture that adds a savory thickness to soups and stews.
