VEGETABLE BROTH

Water is a neutral ingredient used as a base for the broth. It provides no calories or nutrients but is essential for hydration. It acts as a solvent for other ingredients.

Carrots are a nutrient-rich vegetable high in beta-carotene, which the body converts to vitamin A. They are typically minimally processed, retaining most of their nutrients. Organic carrots may offer additional benefits by reducing pesticide exposure.

Celery is a low-calorie vegetable that provides dietary fiber and essential vitamins. It is often used fresh, preserving its nutritional content. Organic celery can reduce exposure to pesticides.

Onions are a flavorful vegetable rich in antioxidants and sulfur-containing compounds. They are typically used fresh or minimally processed, maintaining their health benefits. Organic onions may offer reduced pesticide exposure.

Leeks are a member of the allium family, providing vitamins and minerals such as vitamin K and manganese. They are usually used fresh, preserving their nutritional value. Organic leeks can reduce pesticide exposure.

Tomato puree is made from cooked tomatoes, providing a concentrated source of lycopene and vitamin C. The cooking process enhances lycopene availability. Sea salt and citric acid are added for flavor and preservation.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Mushrooms are a low-calorie food rich in vitamins, minerals, and antioxidants. They are typically used fresh, retaining their nutritional benefits. Organic mushrooms may offer reduced pesticide exposure.

Garlic is known for its health-promoting properties, including cardiovascular benefits and immune support. It is typically used fresh or minimally processed, preserving its active compounds. Organic garlic can reduce pesticide exposure.

Spices add flavor and potential health benefits due to their antioxidant properties. They are typically used in small amounts, contributing to overall dietary diversity. Organic spices may offer reduced pesticide exposure.

Citric acid is a natural preservative and flavor enhancer commonly used in food products. It is generally recognized as safe when used in moderation. It helps maintain the acidity and stability of the product.