Ube vs. Taro: How Do They Compare?

Ube and Taro may both be starchy, purple-hued roots, but they are far from being the same — each offers a distinct flavor and texture.

What Is Ube?

Ube is a strikingly purple tuber native to the Philippines. Often mistaken for a sweet potato, it has a naturally sweet, starchy flavor and is commonly used in desserts like cheesecake or Filipino favorites such as halo-halo and ube halaya. Its soft, mashed form is frequently added to baked goods and batters, thanks to its smooth texture.

Ube's flavor is a sweet, custard-like sensation — reminiscent of cheesecake, vanilla pudding, or even white chocolate. Its texture is smooth and velvety, even more so than regular sweet potatoes.

Top Ube Recipes You Can't Miss: 

• Ube Panna Cotta
• Ube Milkshake
• Easy and Delicious Purple Yam Cookies
  

What Is Taro?

Taro is a versatile root vegetable commonly used in Southeast Asia. Known for its large size, it's starchy and a bit stringy when cooked. The inside is typically light purple or nearly white, lacking the vibrant purple of ube. Its flavor is nutty, with hints of vanilla, and it’s less sweet and creamy compared to ube. Taro is used in both sweet and savory dishes, from creamy bubble tea to savory taro cakes, a favorite at dim sum spots.

In desserts, taro brings out a vanilla-like flavor with a touch of toasted marshmallow. Taro-flavored bubble tea is a popular choice, but often uses artificial flavoring — bright purple, overly sweet, and very vanilla-forward. When made with real taro, the flavor is subtler, more earthy, and the drink takes on a lighter purple hue with a slightly chalky texture.

Must-Try Taro Dishes: 

• Tender Taro Root Cooked in Coconut Milk
• Taro Coconut Tapioca Dessert
• Coconut Chicken and Taro Root
  

Is Ube Sweeter Than Taro?

On the whole, ube is sweeter than taro. It has a higher natural sugar content, and its smooth texture enhances that sweetness. However, both tubers are often sweetened further when used in desserts. Ube and taro are typically paired with sugar and other flavorings, like vanilla, to boost their taste.

Ube vs. Taro Nutrition

In terms of calorie count, ube and taro are fairly comparable, each offering around 140 to 180 calories per serving. Ube stands out with its higher sugar content and a wealth of antioxidants. Its low glycemic index means it helps regulate blood sugar levels by slowing the absorption of carbs and sugars. Ube is also rich in vitamins A and C, along with potassium, much like potatoes.

Taro, on the other hand, is an excellent source of fiber, providing about 25% of your daily recommended intake in a single serving. It’s also packed with manganese, vitamin B6, and potassium. Both ube and taro are healthy sources of carbs, though they’re typically consumed with added sugars.

How to Cook with Ube and Taro

Both ube and taro are incredibly versatile ingredients, suitable for a wide range of dishes. Ube shines in sweeter recipes, so if you're new to using it, try replacing sweet potatoes with ube in your favorite recipes. It also makes a fantastic addition to pancakes, blondies, and cheesecakes. Ube jam is a delicious topping for desserts, especially when paired with vanilla ice cream. Ube-flavored sweet bread buns, often stuffed with cream cheese or other creamy fillings, highlight ube's rich, smooth flavor. Ube pairs beautifully with flavors like pandan, caramel, coconut, and condensed milk.

Taro can be used in both sweet and savory dishes, with many surprising applications like chips or as a flour substitute. In sweet dishes, taro is often found in bubble tea, pastries, and cakes. Cooking taro can be tricky, but once mastered, it can be roasted, steamed, or fried alone or with other ingredients. Taro fries are a popular choice and complement a variety of proteins. Taro is also commonly mashed or steamed as a savory side dish, where its mild flavor absorbs different seasonings easily. Taro takes longer to soften than ube, making it perfect for stews and soups — it's especially popular in Ethiopian cuisine. Its firm texture holds up well in cooking, making it great for fritters, dumplings, or other dishes where the shape is important.