![]() For starters, taro has a much more neutral taste-taro has a creamy, mildly nutty flavor, but is considerably less sweet than ube. However, there are some pretty significant differences between the two. And at first glance, taro and ube are indeed easy to confuse. When you think of starchy, purple roots, taro probably comes to mind. (Case in point: this ube tres leches cake courtesy of Coterie member Nastassia Johnson is almost too pretty to eat.) Speaking of social media, it doesn’t hurt that ube is a photogenic beauty, considering that it has become commonplace to snap and post an Insta-worthy picture of your food before you pick up your fork. For this reason, general interest in a more diverse selection of produce has increased-you know, because Brussels sprouts and broccoli on repeat can get old pretty fast-and both chefs and influencers are on social media sharing dishes that reflect the culinary trends of the moment. The number of people choosing vegan and vegetarian lifestyles has been on the rise over the last decade, as have diets that aren’t entirely plant-based but nevertheless put an emphasis on clean eating. ![]() Ube has been widely enjoyed by Filipinos for ages, so why is it suddenly making such a splash stateside? To answer this question, you need only to look at the current culinary trends in the country-particularly, the growing popularity of plant-based diets. Bottom line: Ube is indeed quite good for you, but of course the benefits can be offset by the other ingredients you’re chowing down on (i.e., go easy on the ube cupcakes, OK?). Lee, the pigment comes from anthocyanins, which have pro-health and anti-inflammatory benefits. It turns out that gorgeous purple color isn’t just nice to look at it. Lee tells us that “ube is actually considered a low glycemic load food so it is not as starchy as one may think.and the starch is a resistant starch so it feeds our probiotics in the gut.” All this sounds like pretty good news, right? It gets better. Despite its creamy, potato-like texture, Dr. Amy Lee, Head of Nutrition for Nucific, ube is an excellent source of both dietary fiber (4 grams per serving) and health-boosting antioxidants. Is ube healthy?Īlthough ube is often found in sweet treats, where it’s mixed with not-so-healthy ingredients like sugar and sweetened condensed milk, these purple yams actually have quite an impressive nutritional profile on their own. In other words, ube is one versatile root vegetable-and no matter how you use it, you can trust that its mellow, complex and divinely creamy taste will please the palate. Although in the Philippines, this veg is most often used in treats, its mellow taste can work well when served roasted or mashed (and preferably with plenty of butter) as a savory side dish, or even enjoyed at breakfast as seen in the ube waffle recipe from our friends at Pineapple and Coconut pictured above. Instead, ube has a more subtle sweetness, with a nutty character and notes of vanilla. Still, ube isn’t quite as sweet as the good ol’ orange sweet potato that you’re probably more familiar with. Retrieved May 28, 2019.We touched on this already, but the flesh of ube is sweet and, as such, well-suited for dessert dishes.
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