Low sodium 100% vegetable juice from concentrate, vegetable

Tomato concentrate is rich in vitamins A and C, and lycopene, an antioxidant that may reduce the risk of certain diseases. The concentration process retains most of the nutrients found in fresh tomatoes. It contributes to the flavor and nutritional value of the juice.

Carrot juice concentrate is high in beta-carotene, which the body converts to vitamin A, essential for vision and immune health. The concentration process helps preserve the nutrient content. It adds a natural sweetness and nutritional boost to the juice.

Celery juice concentrate is known for its hydrating properties and contains vitamins K and C. The concentration process maintains its nutritional benefits. It contributes to the overall nutrient profile and flavor of the juice.

Beet juice concentrate is a source of nitrates, which can improve blood flow and lower blood pressure. The concentration process retains its beneficial compounds. It enhances the juice's nutritional value and color.

Parsley juice concentrate is rich in vitamins A, C, and K, and antioxidants. The concentration process helps preserve these nutrients. It adds a fresh flavor and nutritional benefits to the juice.

Watercress juice concentrate is high in vitamins A, C, and K, and contains antioxidants. The concentration process retains its beneficial nutrients. It contributes to the juice's nutritional value and flavor.

Spinach juice concentrate is a source of iron, vitamins A, C, and K, and antioxidants. The concentration process preserves its nutrient content. It enhances the juice's nutritional profile and provides a green color.

Ascorbic acid, also known as vitamin C, is an antioxidant that supports immune function and skin health. It is added to preserve the color and freshness of the juice. It enhances the nutritional value by providing additional vitamin C.

Filtered water is used as a base for the juice, providing hydration without any calories or nutrients. It is a neutral ingredient that does not contribute to the nutritional profile of the product. The filtration process ensures the removal of impurities and contaminants.

Lettuce juice concentrate is low in calories and provides minimal nutrients. The concentration process does not significantly enhance its nutritional profile. It is primarily used for its mild flavor.

Potassium chloride is used as a salt substitute to reduce sodium content while maintaining flavor. It is generally recognized as safe when consumed in moderate amounts. It helps in maintaining electrolyte balance in the body.

Salt is used to enhance flavor and preserve the juice. In moderate amounts, it is essential for maintaining fluid balance and nerve function. The product is labeled as low sodium, indicating controlled salt content.

Citric acid is used as a preservative and to add a tart flavor to the juice. It is naturally found in citrus fruits and is generally recognized as safe. It helps maintain the product's freshness and flavor.

Natural flavors are used to enhance the taste of the juice but lack transparency about their specific composition. They are often highly processed and can contain a variety of chemical compounds. This lack of clarity can be concerning for consumers seeking natural products.