Ube vs. Taro: How Are These Vibrant Vegetables Different?

Ube and taro are two popular Filipino root vegetables, yet to an untrained observer, these potato-like tubers may seem quite similar. As Filipino cuisine gains popularity across the United States, people from diverse backgrounds may encounter these vegetables for the first time. They are comparable to how white potatoes and sweet potatoes differ. Understanding their unique qualities will allow you to enjoy incorporating both ube and taro into your cooking. Here’s what you need to know to distinguish between these two ingredients.

What Is Ube?

Ube, a purple yam native to the Philippines and popular throughout Southeast Asia, bears resemblance to other yams and sweet potatoes. This tuber is long, round, and has a thick brown skin that can be easily sliced open with a sharp knife to reveal its vibrant purple flesh. “Ube is mildly sweet and nutty with subtle vanilla notes,” says Chef Laila Bazahm of El Raval in Austin. “It has a starchy, smooth texture when cooked, making it ideal for desserts.” Remember, ube is *not* a purple sweet potato, although it is sometimes mistakenly referred to as a purple yam. Purple sweet potatoes, cultivated in North Carolina, are a different variety altogether. Hawaiian sweet potatoes are also purple but are distinct from ube as well.

What is Taro?

Taro, often mistaken for ube, is a completely different root vegetable. This tuber has a smooth brown skin and a light white or grayish interior. Taro is dense and can be difficult to cut through. Also native to the Philippines and Southeast Asia, it has a neutral flavor, making it versatile in absorbing the taste of other ingredients in a dish. “It’s like a starchier potato,” explains Bazahm. “When I was a child, my mom would add taro to sinigang (Filipino tamarind soup), where it thickened the sauce and contributed to the creaminess. It’s commonly used in desserts such as halo-halo and bilo-bilo (tapioca in coconut milk). It’s incredibly versatile.”

Ube vs. Taro: A Nutritional Comparison

In terms of nutrition, ube and taro are quite alike. Like most starchy tubers, they are excellent sources of complex carbohydrates, with small amounts of fiber, calcium, iron, and vitamins A and C. What sets ube apart is its anthocyanins, the antioxidants responsible for its signature purple hue. Taro, on the other hand, is recognized for its starchiness and fibrous texture, offering nearly double the fiber content per serving compared to ube.

Cooking with Ube: A Guide

Ube, like other tubers, must be cooked before it's ready to eat. Its thick skin isn't edible, so it should be peeled before or after cooking. The vivid purple hue remains intact when cooked, adding a vibrant touch to any dish. One of the most popular ways to prepare ube in the Philippines is by making halaya—sweetened mashed ube, as Bazahm explains. To prepare halaya, start by boiling and mashing the ube. Then, simmer the mashed ube with condensed milk and coconut milk. You can enjoy it on its own or use it as a filling for ensaimadas, pandesal, or chiffon cake. Bazahm also enjoys making ice cream from ube because of its smooth texture. Ube is also used in ube lattes, bubble tea, and many other recipes.

Taro Cooking Tips

Taro is a versatile ingredient that can be cooked in various ways. It works wonderfully in stir-fries, soups, and braised dishes, and can also be baked or fried. Since raw taro is toxic, it must always be cooked. Some people choose to soak their peeled taro before cooking to make it softer. Taro can be used in any dish where you'd typically use potatoes—whether cubed for soups, shredded for fritters, mashed, or more.

Bazahm also shared that she has made homemade taro chips by slicing the root thinly and frying it until it becomes crispy. Taro is also a well-known flavor in bubble tea, although taro powder (which is necessary for the tea) is difficult to make at home.