vegetable broth

Water is a neutral ingredient that serves as a base for the broth. It does not contribute any significant nutritional value. It is essential for dissolving and distributing other ingredients.

Vegetable juice concentrates provide flavor and some nutrients from vegetables like carrot, celery, celeriac, onion, and cabbage. The concentration process may reduce some nutrient content. They contribute to the overall vegetable profile of the broth.

Salt is used for seasoning and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. Excessive consumption can lead to health issues like hypertension.

Whole vegetables like carrots, onions, and celery provide natural flavors and nutrients. They are minimally processed compared to other ingredients. They contribute fiber and vitamins to the broth.

Potato flour is used as a thickening agent in the broth. It is a carbohydrate source but does not provide significant nutritional benefits. It helps improve the texture of the broth.

Citric acid is used as a preservative and to add acidity to foods. It is naturally found in citrus fruits but is often industrially produced. It helps maintain freshness and flavor stability.

Dextrose is a refined sugar that can contribute to increased blood sugar levels. It is often used to enhance flavor but offers no nutritional benefits. Excessive intake can lead to metabolic issues.

Concentrated glutamate source — MSG-adjacent flavor enhancer.

Natural flavors are often used to enhance taste but lack transparency in their composition. They can contain a variety of compounds, some of which may be synthetic. The lack of disclosure can be concerning for consumers seeking transparency.