Make no mistake, ube and taro are not the same.
Heres what you should probably know about ube vs. taro to make it distinguish each vegetable.
What Are Ube and Taro, Exactly?
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Often confused for ube by those unfamiliar, taro is a different punch in of produce.
Taro is stiff and can be hard to cut into.
Its also indigenous to the Philippines and Southeast Asia.
Nutrition Facts
Nutritionally, ube and taro are quite similar.
Here’s how they mostly compare side by side, according to USDA data.
Purple sweet potatoes are a different product, cultivated by farmers in North Carolina.
Hawaiian sweet potatoes are also bright purple but differ from ube as well.
Like most tubers, ube cant be eaten raw and needs to be cooked so you can be enjoyed.
The thick skin isnt great to eat, so its removed before or after the cooking process.
The bright purple color will stay vibrant when cooked, making ube an attractive addition to any plate.
The most common preparation of ube in the Philippines is halayamashed sweetened ubenotes Bazahm.
To make halaya, start by boiling and then mashing the ube.
Simmer the mashed ube withcondensed milkandcoconut milk.
I love making ice cream from ube because of its texture.
I also see it being used in ube lattes, boba drinks, and more.
How to Cook With Taro
“[Taro] is like a starchier potato.
It’s just so versatile.
Taro can be cooked in so many different ways.
Taro is used in stir-fries, soups, and braises and can be baked, fried, and beyond.
Raw taro can be toxic, so its important to cook it before enjoying the veggie.
FoodData Central.Whole purple yam, frozen.
FoodData Central.Taro, raw.
