Kettle and Fire Kettle & Fire Gluten Free Beef Cooking Broth

Beef broth made from grass-fed beef bones is a rich source of collagen and amino acids. The grass-fed quality indicates higher nutrient density and better fatty acid profile. It supports joint health and provides essential nutrients.

Onions are a natural source of antioxidants and have anti-inflammatory properties. They contain quercetin, which may help reduce blood pressure. Onions add flavor and nutritional value to the broth.

Carrots are rich in beta-carotene, which the body converts to vitamin A. They support eye health and immune function. Carrots add natural sweetness and nutrients to the broth.

Celery is low in calories and contains antioxidants and fiber. It may help reduce inflammation and support digestive health. Celery adds flavor and nutritional value to the broth.

Parsley is a nutrient-dense herb rich in vitamins A, C, and K. It has antioxidant properties and may support bone health. Parsley enhances flavor and adds nutritional benefits to the broth.

Apple cider vinegar is known for its potential digestive benefits and ability to enhance nutrient absorption. It adds acidity and flavor to the broth. The fermentation process may provide probiotic benefits.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and may contain beneficial minerals. Sea salt enhances flavor without the additives found in refined salt.

Black pepper contains piperine, which may enhance nutrient absorption and has anti-inflammatory properties. It adds spice and flavor to the broth. Piperine may also support digestive health.

Thyme is an herb with antioxidant properties and may support immune health. It adds flavor and aroma to the broth. Thyme contains thymol, which has antimicrobial effects.

Rosemary is rich in antioxidants and may support cognitive health. It adds flavor and aroma to the broth. Rosemary contains rosmarinic acid, which has anti-inflammatory properties.

Tomato paste is concentrated in lycopene, an antioxidant that may support heart health. It adds depth of flavor and nutritional value to the broth. Lycopene is more bioavailable in cooked tomatoes.

Mushroom extract provides umami flavor and may have immune-boosting properties. It is a source of beta-glucans, which support immune function. Mushrooms add depth of flavor and potential health benefits.

Cabbage powder is a source of vitamins C and K and provides fiber. It may support digestive health and has antioxidant properties. Cabbage adds nutritional value and flavor to the broth.

Bay leaves are used primarily for flavoring and have minimal nutritional impact. They are removed before consumption and do not significantly alter the nutritional profile. Bay leaves add aromatic flavor to the broth.