Purple yam

Purple Yam is a species of yam, a tuberous root vegetable, that is native to Asia. It is known for its bright purple color, which it gets from a high concentration of anthocyanins. The scientific name for the purple yam is Dioscorea alata, and it is also commonly known as the water yam, winged yam, or by its Filipino name, ube.

Description

The purple yam is a vine that can grow up to 10 meters in length. The tubers can reach up to 30 cm in length and have a rough, dark brown skin. The flesh inside is a vibrant purple color, which is where the yam gets its name. The purple yam has a sweet, nutty flavor and a starchy texture, similar to a regular yam or sweet potato.

Cultivation

Purple yams are typically grown in tropical regions, as they require a long growing season and plenty of sunlight. They are most commonly grown in the Philippines, where they are used in a variety of traditional dishes. Purple yams are propagated from small tubers or tuber pieces, and they are typically harvested 6-12 months after planting.

Uses

Purple yams are used in a variety of culinary applications. They can be boiled, baked, or roasted and eaten as a vegetable. They are also commonly used in desserts, especially in the Philippines, where they are used to make ube halaya, a sweet jam, and halo-halo, a popular dessert that includes shaved ice and evaporated milk.

In addition to their culinary uses, purple yams also have a number of potential health benefits. They are a good source of vitamin C, potassium, and other nutrients, and the anthocyanins that give them their purple color have been shown to have antioxidant properties.

See also

• Yam (vegetable)
• Dioscorea alata
• Ube (food)