The fiber found in barley provides nourishment for the beneficial bacteria in the colon, contributing to intestinal health.

It reduces cholesterol levels in the blood.

The high fiber content helps speed up the passage of food through the digestive system and is a good source of the antioxidant selenium, which reduces the risk of colon cancer.

It is a good source of niacin, a B vitamin (B3) with cardioprotective properties.

It contains high amounts of tocotrienols, which are the "super" form of vitamin E, as well as vitamin C.

It provides lignans, phytochemicals that act as antioxidants. Women who consume lignans are thought to be less likely to develop breast cancer, while they also help improve symptoms of menopause and perimenopause.

It contains significant amounts of iron, calcium, magnesium, phosphorus, and zinc.

It has been associated with improvement in symptoms of inflammatory bowel diseases, such as ulcerative colitis.

Barley can be consumed in various forms: barley bread, rusks, barley dough, and whole grain products.

Soaking it in water for 8 hours can be used for delicious soups or salads.