Kettle and Fire Low Sodium Beef Cooking Broth

Grass-fed beef bones are a high-quality source of nutrients, including collagen and minerals. They provide a richer nutrient profile compared to conventionally raised beef bones. The grass-fed aspect ensures higher omega-3 content and better overall nutrient density.

Beef broth is a nutrient-rich liquid made by simmering beef bones and connective tissues. It is a source of collagen and amino acids, which can support joint health and digestion. The use of grass-fed beef bones enhances the nutritional profile by providing higher levels of omega-3 fatty acids.

Onions are a natural source of antioxidants and sulfur compounds. They contribute to flavor and have potential anti-inflammatory properties. Their inclusion in broth enhances both taste and nutritional value.

Carrots are a source of beta-carotene, fiber, and vitamins. They add natural sweetness and nutrients to the broth. The beta-carotene in carrots is converted to vitamin A, supporting vision and immune health.

Celery is low in calories and contains vitamins and minerals such as vitamin K and potassium. It adds flavor and nutrients to the broth. Its high water content and fiber can aid in digestion and hydration.

Parsley is an herb rich in vitamins A, C, and K, and antioxidants. It enhances flavor and provides nutritional benefits. Its antioxidants may help reduce oxidative stress and support immune function.

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

Sea salt is a natural source of sodium and trace minerals. It enhances flavor without the additives found in refined table salt. Its mineral content can support electrolyte balance.

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

Thyme is an herb with antimicrobial properties and a source of vitamins and antioxidants. It enhances flavor and may support immune health. Its inclusion in broth adds both taste and potential health benefits.

Rosemary is an herb rich in antioxidants and anti-inflammatory compounds. It enhances flavor and may support cognitive health. Its aromatic properties contribute to the sensory experience of the broth.

Water is used as a solvent and base in broth, contributing to hydration. It is a neutral ingredient with no direct nutritional impact. Its primary role is to dissolve and carry flavors and nutrients from other ingredients.

Bay leaves are used to add flavor and aroma to dishes. They are typically removed before consumption and have minimal nutritional impact. Their primary contribution is to enhance the aromatic profile of the broth.

Tomato paste is a concentrated source of tomatoes, providing lycopene and vitamins. It adds depth of flavor and color to the broth. Its nutritional impact is moderate due to its concentrated form.

Mushroom extract is used for its umami flavor and potential health benefits. It may contain bioactive compounds that support immune health. Its primary role in broth is to enhance flavor complexity.

Cabbage powder is used to add flavor and nutrients, including vitamins C and K. It is a dehydrated form of cabbage, contributing to the nutritional profile of the broth. Its impact is limited due to its powdered form.