| Attribute | Specification |
| Color (Skin) | White (common), also red, pink, or purple varieties |
| Color (Flesh) | White |
| Shape | Cylindrical, tapered, or round depending on variety |
| Size | 5–20 cm in length; 2–5 cm in diameter |
| Weight (Average) | 100–300 grams per root |
| Texture (Skin) | Smooth to slightly rough |
| Texture (Flesh) | Crisp and juicy |
| Moisture Content | High (over 90%) |
| Dry Matter Content | Low (5–7%) |
| Taste | Mild to sharp pungency with peppery flavor |
| Cooking Uses | Eaten raw, pickled, cooked in soups, or stir-fried |
