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.
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) 27.9 gSugars 0.5 g Dietary fiber 4.1 g 0.17 g 1.5 gVitamins Vitamin A equiv. (1%)7 μgThiamine (B1) (10%)0.112 mgRiboflavin (B2) (3%)0.032 mgNiacin (B3) (4%)0.552 mg (6%)0.314 mgVitamin B6 (23%)0.293 mgFolate (B9) (6%)23 μgVitamin C (21%)17.1 mgVitamin E (2%)0.35 mgVitamin K (2%)2.3 μgMinerals Calcium (2%)17 mgIron (4%)0.54 mgMagnesium (6%)21 mgManganese (19%)0.397 mgPhosphorus (8%)55 mgPotassium (17%)816 mgZinc (3%)0.24 mg
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