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Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) tform edible tubers.Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and tropical regions, especially in Africa, South America and the Caribbean, Asia, and Oceania.The tubers themselves, also called "yams", come in a variety of forms owing to numerous cultivars and related species

Yam plants can grow up to 15 m (49 ft) in length and 7.6 to 15.2 cm (3.0 to 6.0 in) high.The tuber may grow into the soil up to 1.5 metres (4.9 ft) deep.The plant disperses by seed.

The edible tuber has a rough skin that is difficult to peel but readily softened by heating. The skins vary in color from dark brown to light pink. The majority of the vegetable is composed of a much softer substance known as the "meat". This substance ranges in color from white or yellow to purple or pink in mature yams

Dioscorea alata is a species of yam commonly referred to as purple yam, ube, violet yam, or water yam.This tuberous root vegetable originates from Southeast Asia and is often confused with taro root. An indigenous staple of the Philippines, it’s now cultivated and enjoyed worldwide. Purple yams have greyish-brown skins and purple flesh, and their texture becomes soft like a potato when cooked.They have a sweet, nutty flavor and are used in a variety of dishes ranging from sweet to savory.                    The purple yam (ube) is a starchy root vegetable that’s a great source of carbs, potassium, and vitamin C.  One cup (100 grams) of cooked ube provides the following (1Trusted Source):

• Calories: 140
• Carbs: 27 grams
•  
• Protein: 1 gram

• Fat: 0.1 grams

• Fiber: 4 grams

• Sodium: 0.83% of the Daily Value (DV)

• Potassium: 13.5% of the DV

• Calcium: 2% of the DV

• Iron: 4% of the DV

• Vitamin C: 40% of the DV

• Vitamin A: 4% of the DV