Why is the Tropea red onion suited for raw applications compared to standard onions?
Answer
It often exhibits a naturally sweeter flavor due to lower concentrations of pungency-causing sulfur compounds.
The text specifies that the widely studied Tropea red onion demonstrates chemical variation compared to standard onions. Specifically, this Italian cultivar frequently exhibits a naturally sweeter flavor profile. This sweetness is directly attributed to a relatively lower concentration of the specific sulfur compounds that are responsible for the harsh pungency typically associated with raw onions. This milder characteristic, combined with its rich color derived from anthocyanins, makes it exceptionally suitable for eating raw, where a sharp or biting flavor would otherwise be unwelcome in dishes like salads or fresh preparations.
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