Vegetable Stock

Carrot juice is a good source of beta-carotene, which the body converts into vitamin A. It is minimally processed and retains many of the nutrients found in whole carrots. It adds natural sweetness and color to the broth.

Celery juice is known for its hydrating properties and contains vitamins such as vitamin K. It is minimally processed, retaining its natural nutrients. It adds a subtle flavor to the broth.

Garlic juice contains allicin, which has antimicrobial and antioxidant properties. It is minimally processed, preserving its health benefits. It enhances the flavor profile of the broth.

Red bell pepper juice is rich in vitamin C and antioxidants. It is minimally processed, maintaining its nutritional profile. It adds a sweet and tangy flavor to the broth.

Zucchini juice is low in calories and provides vitamins such as vitamin A and C. It is minimally processed, retaining its natural nutrients. It adds a mild flavor to the broth.

Green bell pepper juice is a source of vitamin C and other antioxidants. It is minimally processed, preserving its health benefits. It contributes a fresh flavor to the broth.

Onion juice contains quercetin, an antioxidant that may have anti-inflammatory effects. It is minimally processed, retaining its beneficial compounds. It enhances the savory flavor of the broth.

Leek juice is a source of vitamins A, C, and K. It is minimally processed, maintaining its nutritional profile. It adds a mild onion-like flavor to the broth.

Parsley juice is rich in vitamins A, C, and K, and antioxidants. It is minimally processed, preserving its health benefits. It adds a fresh, herbal flavor to the broth.

Concentrated whole-food seasoning.

Thyme is an herb that provides flavor and contains antioxidants. It is minimally processed and retains its natural health benefits. It adds a savory, aromatic note to the broth.

Bay leaf is an herb used for flavoring and contains antioxidants. It is minimally processed, preserving its beneficial compounds. It adds depth and complexity to the flavor of the broth.

Water is a neutral ingredient used as a base in many food products. It provides no nutritional value but is essential for creating the broth. It serves as a solvent for other ingredients.

Salt is used to enhance flavor and preserve food. It is a common culinary ingredient but provides no additional nutritional benefits. Excessive consumption can lead to health issues.

Onion powder is a dehydrated form of onion used for flavoring. It retains some of the nutrients found in fresh onions but in lower concentrations. It is a convenient way to add onion flavor without moisture.

Molasses is a byproduct of sugar refining, providing a rich flavor and some minerals. It is less processed than refined sugar but still a source of added sugars. It adds depth of flavor to the broth.

Spice is a generic term for various flavoring agents. It provides flavor but lacks specific nutritional information. The exact composition is not disclosed, making it difficult to assess specific benefits or risks.

Sugar is a refined carbohydrate that provides sweetness but no essential nutrients. It is associated with increased risk of obesity and metabolic disorders when consumed in excess. It is used to balance flavors in the broth.

Concentrated glutamate source — MSG-adjacent flavor enhancer.

Natural flavor is a catch-all term for flavoring agents derived from natural sources. It is highly processed and lacks transparency regarding its composition. It is used to enhance flavor but provides no nutritional benefits.