Chicken Broth (34% Less Sodium)

Chicken broth provides flavor and some nutritional benefits, including protein and minerals. It is typically made by simmering chicken bones and meat, which can release beneficial nutrients. The quality of the broth can vary based on the chicken source and preparation method.

Beneficial ingredient — whole-food or functional value in this product class.

Water is a neutral ingredient used as a base in many food products. It does not contribute any nutritional value but is essential for creating the broth consistency. There are no processing concerns associated with water.

Salt is used to enhance flavor and preserve food. It is a common culinary ingredient but does not provide additional nutritional benefits beyond sodium. Excessive consumption can lead to health issues such as hypertension.

Onion powder is a dehydrated form of onion used for flavoring. It retains some of the beneficial compounds found in fresh onions, such as antioxidants. However, the drying process may reduce its overall nutritional content.

Vegetable juice concentrates are used for flavor and color, derived from vegetables like carrot, celery, and onion. They retain some nutrients but are less beneficial than whole vegetables due to processing. The concentration process can reduce fiber content.

Natural flavors are often used to enhance taste but lack transparency regarding their specific composition. They can be derived from various sources, and their processing may involve additives. The lack of clarity can be concerning for those with allergies or sensitivities.

Concentrated glutamate source — MSG-adjacent flavor enhancer.