Ube | Purple Yam

Ube (dioscorea alata), also known as purple yam, is often mistaken for its more mainstream counterparts, like taro and Okinawa sweet potato.

Ube, characteristic of violet hue, touts a subtle sweetness that’s arguably most appreciated in the Philippines. Ube predominantly makes its way onto the Filipino dining table by way of desserts, including ube halaya, a type of jelly. The grated yam is then placed in melted butter, condensed milk, and vanilla extract.

Yam, raw

Nutritional value per 100 g (3.5 oz)
Energy	494 kJ (118 kcal)
Carbohydrates	27.9 g
Sugars	0.5 g
Dietary fiber	4.1 g
Fat	0.17 g
Protein	1.5 g
Vitamins
Vitamin A equiv.	(1%) 7 μg
Thiamine (B1)	(10%) 0.112 mg
Riboflavin (B2)	(3%) 0.032 mg
Niacin (B3)	(4%) 0.552 mg
Pantothenic acid (B5)	(6%) 0.314 mg
Vitamin B6	(23%) 0.293 mg
Folate (B9)	(6%) 23 μg
Vitamin C	(21%) 17.1 mg
Vitamin E	(2%) 0.35 mg
Vitamin K	(2%) 2.3 μg
Minerals
Calcium	(2%) 17 mg
Iron	(4%) 0.54 mg
Magnesium	(6%) 21 mg
Manganese	(19%) 0.397 mg
Phosphorus	(8%) 55 mg
Potassium	(17%) 816 mg
Zinc	(3%) 0.24 mg