Final answer:
True. Sweet onions can indeed be eaten raw due to their lower sulfur content and higher water content, which give them a milder taste.
Step-by-step explanation:
The statement is true; sweet onions can be served and eaten raw because they contain fewer sulfuric compounds than other bulb onions. Sweet onions, such as Vidalia and Walla Walla, have a higher water content and lower levels of sulfur compounds, which are responsible for the strong flavor and pungent smell of typical onions. This results in a milder, sweeter flavor that allows them to be more palatable when eaten raw, as opposed to other types of onions that can have a sharp or biting taste when not cooked.
Sweet onions contain less sulfuric compounds than other bulb onions, making them suitable for raw consumption. Sulfur compounds in onions are responsible for their pungent taste and smell. With less sulfur content, sweet onions have a milder and sweeter flavor profile, making them a popular choice for salads and sandwiches.
For example, Vidalia onions, a type of sweet onion, are often enjoyed raw due to their low sulfur content. On the other hand, strong-flavored onions, such as yellow or white onions, have higher sulfur content and are more commonly used in cooked dishes to add depth of flavor when heated.
In conclusion, the lower sulfuric compound content in sweet onions allows them to be served and eaten raw without causing an overpowering taste or odor.