Nutty and sweet in flavour, rich and dense in texture, used in both savoury and sweet dishes and native to the Philippines, ube is the root vegetable you will definitely want to get your hands on after reading this.
Why is it so healthy?
Ube is a lavender in colour vegetable closely related to the orange sweet potato that packs a punch in the nutritional department. Known for its undertones of vanilla and used most traditionally in deserts such as macaroons, ice cream and baked goods, Ube is a complex carbohydrate that will give you a massive boost of fibre as well as other health benefits that sets apart this spud from others.
One single serving (3.5 ounces) of the cooked purple tater contains 120 calories, zero grams of fat and 12 milligrams ofvitamin C. Not to mention, a healthy dose of calcium, iron and vitamin A too! The difference between ube and other potatoes lies in the type of antioxidant associated with its colour. So while orange sweet potatoes are rich in carotenoid content, ubes is filled with anthocyanins which are responsible for helping the body flight inflammation.
How to incorporate ube in your diet?
There are many ways to enjoy ube. In Filipino culture, it is made into a jam as its creamy and spreadable nature is perfect to slather on bread for a snack. Otherwise, when pureed it can also replace anything you would use pumpkin puree in (think pancake or waffle batters!).
But if your sweet tooth is on the lighter side, you can always bake, roast or mash ube and use it to accompany meaty dishes. A very simple way to incorporate the technicolour spud into your diet is to air fry them, sprinkle some salt and enjoy yourself some purple chips!