Yam vs. Cocoyam — What's the Difference?

Not leafy.

Rich in dietary fiber and vitamins.

High carbohydrate content.

A tuber with a softer, purple-flecked skin.

Different varieties.

Used for its leaves and tubers.

A starchy tuber with a rough skin.

Requires less intensive cultivation.

Versatile in cooking.

Tropical starchy tuberous root

Any of numerous chiefly tropical vines of the genus Dioscorea, many of which have edible tuberous roots.

Nutty flavor.

The starchy root of any of these plants, used in the tropics as food.

Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids and by the family name Araceae) and may refer to: Taro (Colocasia esculenta) - old cocoyam Malanga (Xanthosoma spp.) - new cocoyamCocoyams are herbaceous perennial plants belonging to the family Araceae and are grown primarily for their edible roots, although all parts of the plant are edible. Cocoyams that are cultivated as food crops belong to either the genus Colocasia or the genus Xanthosoma and are generally composed of a large spherical corm (swollen underground storage stem), from which a few large leaves emerge.

A large, esculent, farinaceous tuber of various climbing plants of the genus Dioscorea; also, the plants themselves. Mostly natives of warm climates. The plants have netted-veined, petioled leaves, and pods with three broad wings. The commonest species is Dioscorea sativa, but several others are cultivated.

Edible starchy tuberous root of taro plants

Edible tuber of any of several yams

Edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food

Both are healthy, but cocoyams have a higher content of dietary fiber and vitamins, making them slightly more beneficial for digestive health and antioxidant properties.

No, yams and cocoyams are botanically different from sweet potatoes, each with unique characteristics and culinary uses.

The main difference lies in their skin texture, culinary uses, and the part of the plant used, with yams having rough skin and mainly used for their tubers, while cocoyams have softer skin and utilize both tubers and leaves.

While you can substitute them based on the dish's texture and flavor profile needs, they have distinct tastes and uses in cooking.

Cocoyam has a nutty flavor, which is distinct from the more bland and starchy taste of yams.

While both require different cultivation conditions, cocoyams, being shade-tolerant, can sometimes be grown alongside other crops, unlike yams which require more specific conditions.

Due to its high fiber content, cocoyam can be beneficial for weight loss as part of a balanced diet by helping to keep you fuller for longer.

Cocoyam leaves are used for their nutritional value and unique flavor they add to dishes, unlike yam leaves which are not commonly consumed.

Yams can be boiled, roasted, fried, or pounded and are used in a wide range of dishes from simple to complex preparations.

Yams have a longer growing season, typically requiring six to ten months to mature, depending on the variety.

Yam skin is usually not eaten due to its rough texture; it's typically peeled off before cooking.

Cocoyam is beneficial for its high dietary fiber, vitamin E, and C content, supporting digestive health and providing antioxidant properties.

Yes, there are many varieties of yams, each with unique characteristics, including differences in size, taste, and color.

Both should be stored in a cool, dark, and well-ventilated place to prolong their shelf life.

Cocoyam leaves are best cooked by steaming or boiling to reduce potential irritation from oxalates and to preserve their nutritional value and flavor.