Barley has been cultivated in a wide range of climates since very early times. It is mainly cultivated in semi-mountainous and mountainous areas. Barley is used in cooking and bread baking, while 5% of its annual production is used in brewery.
Barley is rich in carbohydrates and fiber. It does not contain saturated fatty acids and it is low in sodium. The most important substance of barley is fiber, particularly beta glucans. Insoluble fiber has a high hydration capacity, which helps the healthy function of the colon, and lowers LDL cholesterol levels.