| Specification | Description |
| Shape | Spherical, oval, or slightly flattened |
| Size | Typically 5–10 cm in diameter, depending on variety |
| Weight | Generally 70–200 g per onion |
| Color | White, yellow, or red (varies by variety) |
| Skin Texture | Thin, papery, and dry |
| Flesh Color | White or off-white, can have purple or red tinge in red onions |
| Flesh Texture | Firm, crisp, and juicy when fresh |
| Taste | Pungent, sharp, and slightly sweet when raw, milder when cooked |
| Aroma | Strong, pungent, and sharp odor when cut |
| Moisture Content | Approximately 85-90% |
| Nutritional Content | Rich in vitamin C, fiber, antioxidants, and trace minerals |
| Chemical Composition | Contains sulfur compounds (like thiosulfates), sugars, and fiber |
| Specific Gravity | Typically around 1.05 to 1.1 |
