Kettle & Fire Gluten Free Chicken Bone Broth - 32oz

Chicken bone broth is a nutrient-rich liquid made by simmering chicken bones and connective tissues. It is known for its high collagen content, which supports joint health and skin elasticity. The slow cooking process extracts minerals and amino acids beneficial for gut health.

Onions are a natural source of antioxidants and have anti-inflammatory properties. They contain quercetin, which may help reduce blood pressure and improve heart health. Their inclusion in the broth adds flavor and nutritional value.

Carrots are rich in beta-carotene, which the body converts into vitamin A, essential for vision and immune function. They add natural sweetness and nutrients to the broth. The cooking process helps release more beta-carotene, enhancing its bioavailability.

Fennel is a flavorful herb that aids digestion and has anti-inflammatory properties. It contains anethole, which may help reduce inflammation and improve gut health. Its aromatic compounds enhance the flavor profile of the broth.

Leeks are a member of the allium family, known for their antioxidant properties and ability to support heart health. They contain allicin, which may help lower cholesterol levels. Their mild flavor complements the broth's taste.

Apple cider vinegar is known for its potential to aid digestion and balance blood sugar levels. It helps extract minerals from bones during the broth-making process. Its acidity enhances the broth's flavor and nutritional profile.

Thyme is an herb with antimicrobial and antioxidant properties. It contains thymol, which may help boost the immune system. Its inclusion in the broth adds depth of flavor and health benefits.

Shiitake mushrooms are rich in polysaccharides, which support immune function. They provide umami flavor and essential nutrients like B vitamins and selenium. Their inclusion enhances the broth's nutritional value.

Celery is low in calories and contains antioxidants and anti-inflammatory compounds. It adds a subtle flavor and nutritional benefits to the broth. Its high water content helps in hydration.

Green bell peppers are rich in vitamin C and antioxidants. They contribute to the broth's nutritional profile and add a mild sweetness. Their inclusion supports immune health and provides essential nutrients.

Garlic is known for its antimicrobial and heart health benefits. It contains allicin, which may help reduce cholesterol and blood pressure. Its inclusion enhances the broth's flavor and health benefits.

Scallions are a source of vitamins A, C, and K, and have antioxidant properties. They add a mild onion flavor and nutritional benefits to the broth. Their inclusion supports overall health and flavor enhancement.

Tomato puree is rich in lycopene, an antioxidant that supports heart health. It adds a rich flavor and nutritional benefits to the broth. The cooking process enhances lycopene absorption.

Parsley is a herb rich in vitamins A, C, and K, and has antioxidant properties. It adds freshness and nutritional benefits to the broth. Its inclusion supports immune health and flavor enhancement.

Rosemary is an herb with antioxidant and anti-inflammatory properties. It contains rosmarinic acid, which may support cognitive health. Its inclusion enhances the broth's flavor and health benefits.

Basil is an herb with anti-inflammatory and antioxidant properties. It contains eugenol, which may help reduce inflammation. Its inclusion adds flavor and health benefits to the broth.

Whole-food seasonings, antioxidant-bearing.

Sea salt is a natural source of sodium and trace minerals. It is minimally processed and enhances the flavor of the broth. Its inclusion provides essential electrolytes and supports hydration.

Tamarind paste is used for its tangy flavor and contains antioxidants. It is a natural ingredient with minimal processing. Its contribution to the broth is primarily for flavor enhancement.

Bay leaves are used to add flavor and aroma to dishes. They contain small amounts of vitamins and minerals but are primarily used for culinary purposes. Their impact on the broth is mainly flavor-related.