From everyday staples like Umatilla potatoes to more unique finds like udo or urui, edible vegetables and legumes that start with U offer different flavors and textures to your meals. And, yes, they are healthy, too!
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Urad Beans
Urad beans (also called black gram) have a mild, earthy, and creamy flavor when simmered. You will often find them in dishes like dal, dosa batter, and lentil stews. These legumes are nutritious, too! According to ReciPal, 100g of urad gives 25g of protein and 18g of dietary fiber.
Upland Cress
Like watercress, upland cress is a leafy green with a strong, peppery flavor. You can cook it with other greens—chefs frequently sauté it or incorporate it into soups—or consume it raw in salads. The leaves contain calcium, iron, and vitamins A, C, and K.
Umatilla Russet Potato
Umatilla Russet potatoes have lower moisture and higher starch than waxy potato varieties. What does that mean? Well, if you bake them, you get an amazing fluffy texture. And, if you fry them? You’ll get super crispy fries!
Ulluco
Ulluco is a lesser-known root vegetable. And, unlike potatoes, it stays slightly crunchy even after cooking, which gives dishes a nice texture. In terms of flavor, it is mild and slightly sweet, making it great for soups, stews, and even salads. On top of that, it provides carbs, fiber, and vitamin C.
Udo
Similar to mild celery or asparagus, this native East Asian vegetable has a crisp texture and a fresh, slightly bitter flavor. It tastes great raw in salads or cooked in soups and stir-fries with miso or soy sauce.
Ulam Raja (King’s Salad)
Ulam Raja is commonly eaten raw in salads or mixed with herb rice dishes, such as nasi ulam. The leaves have a light, crisp taste and are known for their antioxidant and anti-inflammatory properties.
Fun Fact: In Malay, Ulam Raja means “King’s Salad.”
Utazi Leaves
Utazi leaves have a bold, slightly bitter taste and aromatic flavor. In terms of nutrients, they’re rich in fiber, vitamins A and C, along with other beneficial nutrients.
Ube
Ube or purple yam has a creamy, slightly nutty, vanilla-like flavor that works perfectly in desserts. It also contains antioxidants and fiber! If you have a sweet tooth, you should try the ube halaya.
Urui
Urui has a slightly sweet flavor and crunchy texture. You can cook it either by blanching or pairing it with soy-based sauces. This vegetable, which is essentially the young shoots of an Oobagiboshi plant, is native to Japan, Korea, and parts of China.
Ugwu Leaves
In the Nigerian kitchen, Ugwu (also known as fluted pumpkin leaves) is a common ingredient in soups. These leaves have a soft, earthy taste that pairs really well with bold, more complex ingredients. It’s also full of nutrients like iron, calcium, and vitamins A and C.
More Vegetables That Start With the Letter U
- Udupi Mattu Gulla Eggplant
- Ukrainian Heart Tomato
