Vegetables That Start With U

Vegetables are an important part of our diet, providing us with essential vitamins, minerals and nutrients that keep us healthy and full of energy.

They come in a rainbow of colors, textures and flavors and people around the world enjoy a variety of delicious vegetable dishes.

Let’s look at the list of vegetables starting with U:

  • Ube

Ube is a starchy root vegetable native to Southeast Asia known for its sweet and nutty flavor.

Ube goes by many names, and you may have heard of it as purple yam or purple sweet potato.

Its natural sweetness makes it an excellent ingredient in sweet dishes. You can use it in desserts such as ice cream, cakes and pastries.

Ube is also a popular ingredient in traditional Filipino dishes such as halo-halo, which is actually a dessert made from shaved ice, mixed fruit and sweetener.

Ube has a vibrant purple color so you can use it as a natural food coloring.

Root vegetables such as Ube are generally high in complex carbohydrates and fiber and low in fat, making them a great addition to your diet.

Also, the purple color of ube is due to anthocyanins, a type of antioxidant that is associated with numerous health benefits.

  • Udupi Mattu Gulla Eggplant

Udupi Mattu Gulla Eggplant is a type of small, round eggplant that is native to India.

It has a green or yellowish-green color, soft flesh and a slightly bitter taste, but is generally considered less bitter than other eggplant varieties.

Udupi Mattu Gulla Eggplant is often used in traditional South Indian cuisine. It is a star of traditional dishes such as sambar and bharta.

Sambar is a type of stew made from vegetables and spices, while bharta is a dish made of mashed eggplant seasoned with spices.

You can make a creamy curry by sautéing chopped eggplant with onions, tomatoes and spices and adding coconut milk or yogurt.

You can also fry or bake them, or pair them with coconut and roasted peanuts to make delicious chutney.

Udupi Mattu Gulla Eggplant is also suitable for a vegan diet.

It’s a plant-based food that’s rich in fiber, vitamins and minerals, and you can cook it in a variety of ways.

So, if you want to include more plant foods in your diet, Udupi Mattu Gulla Eggplant is a great choice.

  • Ulluco

Ulluco is a type of root vegetable that is native to South America.

It is widely used in traditional cuisine in countries such as Peru, Ecuador and Colombia.

Ulluco is a small, tubular root vegetable that can vary in color from yellow to orange to red.

Apart from its bright colors, Ulluco is known for its firm, crunchy flesh and slightly sweet and nutty taste.

You can cook Ulluco and serve it with salt and pepper, or use it as a base for a salad or stir-fry.

You can add it to vegetable or chicken broth, or you can mash it with a fork and season it to make a tasty side dish.

You can use Ulluco as a substitute for potatoes in various dishes.

You can even make crispy Ulluco fries that you can season with spices to your liking.

We suggest that you try chili powder, paprika or garlic powder!

These are just a few quick ways to eat Ulluco.

You can also experiment with different ingredients and spices to find your own favorite way to enjoy this nutritious root vegetable.

  • Ulster Emblem Potato

The Ulster Emblem potato is a variety of potato grown in Northern Ireland. It has a uniform, oval shape and smooth light brown skin.

The flesh of the potato is white and has a delicate creamy texture when cooked.

The Ulster Emblem potato is an all-purpose potato, which means you can prepare it in a variety of ways.

You can boil it, bake it and mash it, and they are especially good for frying and making chips (French fries).

Ulster Emblem potatoes are low in fat and contain complex carbohydrates, making them a good source of energy.

They are also a good source of potassium, which is important for heart health, and contain antioxidants that can help protect against certain diseases.

  • Umatilla Russet Potato

The Umatilla Russet potato is a variety of potato that is known for its large size and oblong shape, as well as its rough, brown skin.

The flesh of the Umatilla Russet potato is white and has a moist and floury texture, which makes it great for baking.

You simply need to wash the potatoes, pierce them with a fork and bake them in the oven for 45-60 minutes or until they are soft.

They will be very tasty if you serve them with butter, cream and chives.

You can also use this type of potato to make French fries and mashed potatoes.

Umatilla Russet potatoes are actually considered an all-purpose potato that you can use in a wide range of dishes.

The Umatilla Russet potato is a nutritious food that is a good source of fiber, vitamins and minerals, and antioxidants.

  • Umbrella Squash

Umbrella squash, also known as pattipan squash, is a small, round summer squash characterized by its unique umbrella-like shape.

It has a tough, inedible outer rind and a bright yellow-orange flesh that is sweet and delicious.

You can use umbrella squash in various dishes, from soups and stews to pastries and side dishes due to its mild taste.

The flesh of the umbrella squash is often used in products such as bread and muffins.

Here are some easy ways to eat umbrella squash:

You can cut the squash into bite-sized pieces, toss it with olive oil, salt and pepper and bake it in the oven until soft and caramelized.

You can also stew it in a little olive oil until it becomes soft, or stir-fry it with other vegetables and proteins of your choice.

You can cut the umbrella squash into thin slices and pickle it in a mixture of vinegar, sugar and spices.

Pickled umbrella squash can be a great addition to salads, sandwiches and charcuterie boards.

Umbrella Squash is rich in vitamins, minerals and fiber.

It’s also a good source of complex carbohydrates, which can provide you with energy and help regulate blood sugar levels.

Another interesting fact about Umbrella Squash is that it is an heirloom type of squash, meaning it is a type of squash that is passed down through the generations through seed saving.

  • Umibudo

Umibudo, also known as “sea grapes” or “green caviar”, is a type of seaweed that is popular in Japanese cuisine.

It has small, round, green bubbles that are arranged in clusters. These delicate bubbles burst in your mouth as you eat them, giving it a unique texture and taste.

Umibudo has a slightly salty taste that is often compared to the taste of caviar.

It is best to eat Umibudo raw to fully experience its unique texture and aroma.

You just need to rinse it in cold water and drain it well before serving.

You can eat it as a snack or serve it as a side dish with sushi or sashimi.

Some people prefer to dip it in soy sauce or vinegar before eating to enhance the taste.

You can also use it as a garnish in salads or add it to soups and stir-fries.

Umibudo is low in calories and rich in nutrients, including calcium, magnesium and iodine.

Iodine is especially important for the proper function of the thyroid gland.

  • Upland Cress

Upland cress, also known as land cress or American cress, is a leafy green vegetable native to Europe and Asia.

It has light green, pinnately divided leaves, and a slightly bitter and peppery taste, similar to watercress.

Upland cress has a slightly crunchy texture, and you can eat it raw or cooked.

It is a popular ingredient in salads, sandwiches and soups, and you can also steam it or blanch it and add it to various dishes as a tasty green.

Mountain cress is a good source of vitamins A, C and K, as well as minerals such as calcium and iron.

You can find it in most shops and markets all year round.

Interestingly, mountain cress is easy to grow. You can grow it in both garden beds and containers, making it a popular choice for home gardeners.

  • Urad Beans

Urad beans, also known as black gram or black lentils, are a type of legume that is native to India and is widely used in South Asian cuisine.

They are small, oval-shaped beans with a black, shiny exterior and a creamy white interior.

Urad beans have a mild, earthy flavor and a creamy texture when cooked.

They are a good source of protein, fiber and various vitamins and minerals, including iron, potassium and magnesium.

You can find urad beans in a variety of forms, including whole, split, and shelled. Many people often use the split and peeled varieties in their cooking because they cook faster and have a smoother texture.

Urad beans are used to make traditional Indian dishes such as dal, idlis and vadas. Dal is actually a type of thick soup. Idlis is a type of steamed rice cake, while vadas is a delicious fried snack.

You can also use Urad beans in soups, curries and other dishes as a source of protein and flavor.

Urad beans are a healthy food that can help lower cholesterol levels, improve heart health, and reduce the risk of certain diseases, such as type 2 diabetes.

You can find them in most grocery stores and specialty food stores that carry South Asian ingredients.

  • Ukrainian Heart Tomato

Ukrainian Heart tomato is an heirloom tomato variety that originates from Ukraine.

It gets its name from its distinctive heart-shaped appearance and is known for its exceptional taste and texture.

Ukrainian Heart tomato usually grows to be quite large, often weighing between 8-12 ounces.

It has a deep pink-red color. Its meaty flesh has few seeds and has a sweet, rich flavor with a slight sharp undertone.

You can use Ukrainian Heart tomatoes in a variety of dishes that call for juicy, sweet tomatoes.

You can slice it thickly and layer it on sandwiches or burgers for a juicy, flavorful addition, or chop it into bite-sized pieces and add it to your favorite salads for a burst of flavor and color.

Ukrainian heart tomatoes are also great for making sauces, salsas and stews.

They are a good source of vitamins, minerals and antioxidants, especially vitamin C and lycopene.

Ukrainian heart tomatoes are also low in calories making them a nutritious and filling option.

You can find Ukrainian heart tomatoes at farmers markets and specialty food stores usually in mid to late summer.

  • Uche bitter gourd

Uche bitter gourd, also known as bitter melon is a type of gourd that is commonly used in Southeast Asian and African cuisine.

It is an oblong-shaped green squash that has a bumpy, warty exterior and soft, white flesh.

As its name suggests, Uche bitter gourd has a very bitter taste, which is due to its high content of compounds called cucurbitacins.

You can reduce its bitterness by cooking, or by soaking the slices in salt water before cooking.

You should also remove the seeds and white pith of Uche bitter gourd before cooking or eating, as these parts can be extra bitter and tough.

You can use Uche bitter gourd to make a delicious and nutritious soup.

You can combine it with other vegetables, such as onions, tomatoes and peppers, or with protein sources such as fish, chicken or beef.

You can add it to smoothies or juices for a healthy boost, but you should combine it with sweet fruits and vegetables due to its bitter taste.

You can bake Uche bitter gourd in the oven or add it to omelets and frittatas for a unique taste and texture.

Uche bitter gourd has a number of medicinal properties, including antioxidant, anti-inflammatory and anti-diabetic effects.

It is also rich in vitamins and minerals, such as vitamin C and potassium, and can help maintain liver function and improve digestion.

  • Upo

Upo, also known as bottle gourd, or long melon, is a vegetable commonly used in Asian and African cuisine.

It is a member of the Cucurbitaceae family, which also includes other vegetables such as squash and cucumbers.

Upo is oblong in shape, with smooth, light green skin and white spongy flesh. It has a mildly sweet taste and high water content.

You can cut fresh Upo into thin strips and mix it with other vegetables to make a healthy salad.  You can also use it in soups, stews and curries.

Upo is a key ingredient in popular Filipino dishes such as ginataan (a coconut milk-based stew) and adobo (a meat or vegetable dish cooked in vinegar and soy sauce).

You can fry it and use it as a filling for other dishes. Fried Upo seeds can be a crunchy and interesting snack.

When buying Upo, you should choose ones that are firm and without soft spots. You can store it in a cool, dry place and use it within a week or two

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