Barley has the aroma of nuts, high carbohydrate content, moderate protein, calcium and phosphorus content, and a small amount of B vitamins. Because barley contains less gluten, it cannot be made into porous bread, but it can be made into non-fermented food. In North Africa and parts of Asia, barley flour is particularly popular as porridge, and barley is one of the main foods in these areas. Pearl barley (round barley rice) is a kind of barley grain that has been ground to remove the shell and bran layer. It is used to cook soup and is found all over the world. Barley straw is relatively soft, and it is mostly used to spread grass for livestock, and also used as roughage in large quantities.

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