When it comes to foods that start with the letter U, you might find yourself running out of ideas after one or two! Fear not – here we bring to you a compilation of U-based foods from around the globe.
From fruits to snacks, desserts to vegetables, and crossing continents from Japan to Jamaica, let’s jump in to the list of foods that start with U.
The List: 31 Foods That Start With U
1. Ube
Ube is also referred to as Dioscorea alata which is a type of purple edible yam tuber. It originates in the South East Asian region, majorly in Filipino cuisine, and is eaten in puddings, ube cheese, and as a flavor for ice cream.
Ube can be grown in either a full or partial sun with moderate amounts of water. Its tubers can be cooked, boiled, and mashed. Ube is a starchy vegetable that has health benefits such as promoting gut health, helping to lower blood pressure, and is also rich in antioxidants.
2. Udon
Udon is a type of noodle whose main ingredient is wheat flour and is mainly found in Japanese Cuisine. Udo can be prepared in many ways such as adding the noodle to boiling water or it can be served at any temperature.
For example, hot soup Kake udon.
Udon is rich in fiber, nutrients, and protein. The health benefits of udon are numerous.
For instance, chronic disease prevention. Also, its Vitamin B content boosts immunity and, because of its complex carbohydrate, it’s recommended as a diet for better stress management.
3. Ugali
Ugali is a type of stiff porridge made from ground maize and boiling water.
A staple food for Kenya and many African countries, Ugali is commonly served with traditional vegetables. In some parts of Africa, Portuguese traders introduced maize to African Markets. While in other parts of Africa, the Americans and British settlers undertook maize large-scale farming.
It is traditionally eaten by pinching a small amount and making a round shape with your hands. It’s a perfect partner for stews.
Ugali is rich in carbohydrates that give energy to the body for a long time. Ugali made from unsifted maize is rich in iron which is great for the bones. As a source of fiber, Ugali helps prevent constipation and appetite.
4. Ugli Fruit
Ugli fruit is also known as Jamaican tangelo, native to the Jamaica Islands. Ugli fruit is a citrus fruit that is a natural hybrid of grapefruit, Seville Orange, and tangerine. It was first discovered growing in the wild in the 1920s.
Ugli fruit is cultivated through grafting under the full sun and requires plenty of water.
The fruit is mainly grown in Jamaica and Florida. Ugli is sweet and tangy with a little bit of bitterness and can be served as a snack or dessert. It has a high level of Vitamin C which is an immune booster and antioxidants which are good for your skincare.
5. Uglichsky
Uglichsky is a hard Russian Cheese made of cow’s milk, which is chewy with angular-shaped holes. It is a solid cheese and has a sour taste with tangy seasoning.
It is thought that Uglichsky domestic natural cheese was first made in the Yaroslavl region of Russia during the late 1930s.
Uglichsky is a good source of nutrients such as calcium which is for healthy bones and teeth development. And because uglichsky is fermented, it’s good for your heart and can reverse hypertension by lowering high blood pressure.
6. Ugu
Ugu is also known as fluted pumpkin or fluted guard and scientifically known as Telfairia occidentalis. It is a greenish leaf vegetable with edible seeds and leaves grown in Nigeria and other West African Countries.
Ugu is mainly produced by the Igbo ethnic group for food such as vegetable salad, juices, and traditional medicine purposes. Ugu has a substantial amount of Iron, Calcium, and Vitamin A and C.
It’s rich in antioxidants and helps fight cancer. It helps also to keep diabetes under control by reducing the level of glucose in the blood. Vitamin C helps in treating wounds and boosts the immune system.
7. Ukha
Ukha is a beautiful traditional Russian fish soup dated to around the 15th Century. Ukha gained popularity amongst the fishers who would throw their day’s catch on the fire.
It can be made from various fish types such as perch, catfish, and pike and is traditionally prepared with carrots, potatoes, and leeks and spiced with pepper.
It’s full of vitamins and minerals which have health benefits such as healing the common cold and flu.
A natural source of Iodine, ukha is ideal for improving memory and slowing cognitive decline.
8. Ul boov
Ul boov which means “shoe sole cake” is a traditional Mongolian biscuit assembled in layers that represent the status of the family. The center is stamped with a wooden block where each family uses their inherited generation stamping patterns.
Ul boov is prepared by Mongolians to celebrate the Lunar New Year holiday Tsagaan Sar, a treat at weddings and many other celebrations. A tasty snack that is hard to bite but gives energy because of its component and has spiritual significance.
9. Ulam raja
Ulam raja or King’s Salad is a plant that grows with various flower colors from white to pink or purple. It originated from Latin America and transferred to Europe, Africa, and Asia.
It is now found mainly in Southeast Asia, particularly Indonesia and Malaysia. In Indonesian and Malaysian cuisine, the leaves of the plant are used for salad.
It has high nutrient components such as vitamin A and antioxidants used for traditional medicine. It’s anti-diabetic agents and anti-inflammatory. Essential for bone strengthening, it is also used as a dietary supplement, especially among those with osteoporosis.
10. Ulava Charu
Ulava charu is Horse gram lentil soup. It originates from South India, the state of Andhra Pradesh, and is cultivated in the Krishna and Guntur districts. The soup is made by mixing Horse gram with tamarind water, chilies, and other species to create a mouth-watering Ulava Charu.
The delicacy is prepared during festivals, family gatherings, and happy occasions.
Ulava Charu is a superb source of protein, carbohydrates, and essential amino acids. The soup helps in clearing worm infections, reducing acidity, and keeping the digestion system in good condition.
Its phenol content helps to attack fatty acids, important for weight loss. An additional benefit is that it prevents kidney stones and is effective for urinary flow.
11. Ulluco
Ulluco is an Andean root tuber with the scientific name of Ullucus tuberosus and is a staple food from the Andes of South America. The entire plant is edible because it is primarily a root vegetable and secondarily a leaf vegetable.
Ulluco is planted in early spring and in soil that has been well-drained. In Andean cuisines, it serves as the main ingredients for dishes like ulluco con carne, which is cooked along with strips of meat.
Ulluco is a great source of vitamin C that strengthens the immune system while reducing inflammation. It contains betalains which have health benefits such as antioxidants and anti-cancer ability. They are rich in fiber which helps digestion.
12. Umeboshi Paste
Umeboshi paste made from fermented Japanese ume plums is found in East Asia but originated from Northern Central China. It has a unique combination of salty and somewhat sour taste and is traditionally used as dipping for sushi.
Umeboshi paste is rich in polyphenols which act as an antioxidant to strengthen and improve bone health. A rich source of calcium and iron for health benefits such as a hangover cure and an excellent antioxidant.
13. Umibudo
Umibudo is an organic Japanese sea grape with the scientific name of Caulerpa lentillifera. The sea grape is traditionally eaten in Southeast Asia and Oceania cuisines. Japan and the Philippines remain the top consumers of Umibudo.
It thrives in shallow ocean water with mild temperatures in the coastal region of the Indo-Pacific. It is often added in salads seasoned with vinegar, soy sauce or miso.
It contains unsaturated fatty acids that help strengthen eyesight and the heart. Umibudo is rich in calcium, potassium, and vitamin C which helps prevent hypertension and diabetes. In Japan it is commonly referred to as “longevity weed” because of its anti-aging abilities.
14. Umbricelli Pasta
Hailing from Italy, umbricelli pasta will remind you of spaghetti but this one has extraordinarily thick pasta stands that are short and chewy. Because of its heavy consistency, it goes perfectly well with thick sauces.
Umbricelli pasta is rich in carbohydrates which our bodies use for energy.
15. Ummak huriyya
Ummak huriyya is a type of salad that originates from Tunisia. The salad is made up of onions, carrots, salt, garlic, harissa, spices, lemon, olive oil, and then topped with eggs, tuna, and parsley.
Tummak huriyya is usually eaten on its own or as a side dish to a main meal. Because of all its ingredients, Ummak huriyya is a highly nutritious salad.
For instance, carrot helps lower sugar levels and garlic which has antibacterial and antifungal properties known to reduce inflammation and lower blood pressure.
16. Umbrella Fruit
Umbrella fruit is scientifically known as Spondias dulcis.
A tropical fruit with green skin and an oval shape, the fruit is also commonly known as June Plum, golden apple, or Indian hog plum.
For extra crunch, the fruits can be sliced and tossed into fruit and green salads. The Umbrella fruit’s place of origin is Polynesia and Melanesia Islands. It was introduced to Jamaica in 1782 and is cultivated in Panama, Cuba, and Puerto Rico.
Umbrella fruit is rich in vitamin C, which improves the immune system. It’s also used in medicinal value to reduce symptoms associated with digestion and colds. Umbrella fruit is the perfect fruit for weight loss because it’s low in fat.
17. Umngqusho
Umngqusho is a popular traditional meal of the Xhosa and Zulu people in South Africa. Its place of origin is said to be Johannesburg, South Africa where it is called “samp and beans”.
The combination that makes up umngqusho is samp (dried corn kernels that have been pounded and chopped until broken) and beans. It is typically served with meat or with curry.
The Umngqusho is nutritious and is a balanced diet suitable for healthier lives. The protein from the beans is essential for bones and promotes the growth of hair and nails. After a plate of Umngqusho, it keeps one full the whole day.
18. Undhiyu
Undhiyu is a mixed vegetable dish in the heart of Gujarati, India, vegetarian cuisine. It is a variety of mixed vegetables such as green beans, purple yam, unripe banana, eggplant, and potatoes, plus additional spices like black pepper and ginger.
Undhiyu is often eaten during the winter Uttarayan festival in households across Gujarat. The vegetable dish combines nutrients such as prebiotics, amino acids, and cleansing bacteria.
Prebiotics usually help grow microorganisms in the intestine that aid digestion. Amino acids are essential for building muscles, transporting nutrients, and causing chemical reactions in the body.
19. Uni
Uni, sometimes referred to as sea urchin roe is an outstanding delicacy that originates from Japan. Uni is the sea urchin’s edible gonads.
This delicacy resembles a tongue, usually orange or yellow with five stripes and can be served over rice, eggs, or in uni pasta. Uni is low in fat and carbohydrate, making it an excellent option for losing weight.
Some Japanese people consider it a good aphrodisiac for sustaining a long night of seduction.
20. Unniyappam
Unniyappam is a traditional Indian sweet snack, usually small and round and popular in the Kerala region. It is made from rice, banana, jaggery, roasted coconut pieces, and fried in oil. It is said to have originated from the Jewish Community in India, nowadays found throughout India and Sri Lanka.
Banana, an ingredient in unniyappam, is rich in potassium which helps to normalize the heartbeat. Coconut, which is mostly used fresh, has saturated fats which promote weight loss and lower raised blood sugar levels.
21. Uppudu Pindi
Uppu pindi is made with raw rice along with moong dal upma or soaked and split beans and made in Andhra Pradesh.
It is made by grinding rice until it becomes rough powder and then by stir-frying it until it turns golden brown. It can be served with Avakai pickle, Perugia, or chutney.
It’s a delicacy in South Indian breakfast and for vegetarians. Uppudu Pindi is considered a great breakfast meal, as it seems light but can make one full for a long time.
22. Upside Down Cake
Fruit rings or other types of toppings are placed at the bottom of the baking tray and then baked.
When ready, it is flipped upside-down into the platter so that the bottom becomes the top giving it the name “upside-down cake”. The birthplace of pineapple upside-down cake is the US in the 1920s.
The toppings can be fruits such as pineapples, apples, or cherries and batter.
Most bakers also add a lot of sugar for extra caramel. Upside Down cake is usually eaten for tea or even on its own as a dessert.
23. Urad Bean
Also known as black grams, urad beans are small black beans popular in Indian cuisine.
Urad beans are usually soaked in water together with rice to create an Indian kind of crepe.
Urad bean is rich in protein which helps in the formation of new cells and strong bones. It is good for digestion and helps maintain sugar levels.
24. Urap
Urap is a salad dish consisting of vegetables with a spiced and seasoned coconut topping. Examples of vegetables used for Urap are spinach, papaya or cassava leaves, or water spinach.
It is common in cuisines in Indonesia and originated from an ancient Javanese dish.
Urap can be eaten on its own or as just a side dish. Its main constituent is a variety of vegetables that are rich in nutrients such as fiber, vitamins, and minerals.
Fiber has health benefits for your digestion and cleans out bacteria in the intestines. The vitamins and minerals help bolster the immune system and heal wounds.
25. Urnebes
Urnebes is a salad spread at the heart of Serbian cuisine. Its red color consists of hot chili peppers, white cheese, kajmak, and other spices to taste. It originates from Southern Serbia and can be mild to very hot depending on the amount of pepper used. It can be served as a side dish with grilled meat dishes or barbecue.
Chili peppers which have antioxidants and anti-inflammatory help in reducing cancer risk.
Urnebes cheese is full of calcium which is good for healthy bones, teeth, and wound healing.
26. Usuma Fruit
Usuma fruit is also known as peanut-butter fruit. It is a small orange-red fruit covered with fine silky hairs whose scientific name is Bunchosia glandulifera. Its native is in South American countries; Venezuela, Colombia, Peru, Brazil, Guyana, and Suriname. It has recently become popular among Florida gardeners who plant for multi-purpose uses.
People use it to make juice, milkshakes, smoothies, and jam. Usuma Fruit is a high source of carotenoids, it has ten times the antioxidant potential than that found in bananas. The dietary fiber of the fruit helps reduce blood cholesterol levels and may lower the risk of heart disease. The fruit is effective in making nerves function well.
27. Uszka
Uszka are small dough dumplings usually filled with wild forest mushrooms, minced meat, or cabbage. The shape of the dumplings inspires Uszka, which means “little ears” in Polish. A polish cuisine, Uszka can be served hot with red borscht soup or Christmas mushroom soup. It’s a delicacy for Christmas eve dinner for the Polish and Ukrainian people.
Uszka is filled with mushrooms with many nutrients such as fiber, Vitamin C, and potassium that contribute to cardiovascular health. The borscht soup helps control blood pressure while preventing heart and liver diseases.
28. Utap
Utap or Otap is an oval-shaped puff pastry cookie consisting of flour, coconut, sugar, and butter. It originates from the Philippines, especially the Cebu region and undergoes multiple stages of baking to achieve the texture of the pastry.
Utap is great eaten with tea or coffee or just on their own because of their delicate sweet, flaky taste. And has a sweet taste.
29. Uttapam
Uttapam is a thin pancake made from rice flour to which onions, tomatoes, white lentils, and chili peppers are added during cooking. Uttapam is usually served with sambar, coconut chutney, or podi, which is an Indian spice. It is visually like pizza and hails from a South India state.
Uttapam is a great food choice for those trying to lose weight as it’s low in fat and calories.
The lentils used in Uttapam provide the body with a high source of protein. Raw onions are a precious vitamin C nutrient, the immune-building vitamin.
30. Uzhunnu vada
Uzhunnu vada is a popular breakfast snack in Kerala, India. It’s made up of legumes, sago, or potatoes.
Apart from eating it with tea, it can be served along with idli which is a kind of rice cake, sambar, and chutney.
It is a healthy meal because of the black lentils, which are rich in protein and vitamins B.
31. Uzicki kajmak
Uzicki kajmak is a creamy cheese food like clotted milk cream made from the unpasteurized milk of goats, sheep, cows, or buffalo. Uzicki kajmak is served with bread as an appetizer.
