Farro is Italian for “ancient wheat grain” The whole grain is native to Mesopotamia, the region that roughly encompasses modern-day Kuwait, Iraq, Eastern Syria and Southwestern Turkey. Farro is used in many Italian dishes and is gaining popularity in the US because of the popularity of many Italian Food in the US. Prior to cooking Farro looks similar to wheat berries and looks similar to barley after cooking. Farro is a great source of vitamin B3, or niacin, which your body needs to turn the foods you eat into energy. The fiber, zinc, and magnesium content also stand out when you’re examining farro’s nutrition. It is a great source of fiber that can promote better digestion and glucose metabolism and a healthy heart.