Soup, SWANSON, vegetable broth

Swanson Vegetable Broth is a commercially produced vegetable broth product, part of the broader category of clear broths and stocks used as foundations for soups, stews, sauces, and one‑pot meals. Broths like this trace their culinary lineage back to traditional stock making, where simmering water with vegetables extracts flavor, water‑soluble vitamins, minerals, and aromatic compounds. Historically, broths served not only as a way to add flavor to dishes but also as a means of nutrient salvage: simmering vegetables, bones, herbs, and aromatics released precious nutrients and flavor that would otherwise go to waste. Contemporary commercial broths such as Swanson’s are designed to replicate this savory, rich profile while providing convenience and consistency. Swanson Vegetable Broth specifically is produced by extracting juices from vegetables like carrots, celery, onion, cabbage, and mirepoix blends, then concentrating and packaging them with water, salt, and flavor enhancers like yeast extract to create a shelf‑stable product. Unlike bone broths, which use animal bones and connective tissue, vegetable broths rely entirely on plant‑derived ingredients, making them suitable for vegetarian and vegan diets. They also tend to be gluten‑free and free of artificial colors and preservatives when labeled as such, appealing to modern clean‑label preferences. Because of its composition, the broth provides a savory umami base that enhances dishes without thickening, making it a culinary staple for those looking to infuse dishes with flavor while minimizing calories and fat. Users often distinguish between clear vegetable broths and more concentrated stocks or bouillons; broths are lighter in mouthfeel and nutrient density but excel in versatility. Varieties of vegetable broth exist, ranging from organic and low‑sodium versions to enhanced broth blends with herbs, spices, and additional vegetable extracts. Some artisanal versions may include leeks, garlic, parsley, or other aromatics to layer flavor. While homemade vegetable broth can be tailored to taste and nutrient goals, commercial products like Swanson’s offer ready‑to‑use convenience for busy cooks. Understanding the origin and purpose of vegetable broth helps consumers make informed choices: its role is not primarily as a source of macronutrients but as a flavorful, low‑calorie liquid base that can support both nutrition goals and culinary creativity.

Swanson Vegetable Broth’s nutrition profile reflects its composition as primarily water infused with vegetable extracts. In a standard 1 cup serving (~220g), the broth provides ~13 calories, making it a very low‑energy food suitable for calorie‑controlled eating. Of these calories, the majority come from carbohydrates (roughly 2.2g total carbs), with protein and fat contributing only small fractions (~0.5g protein and ~0.2g fat)—values that are negligible from a macronutrient standpoint. The sodium content, however, is substantial; at ~667mg per cup, it accounts for ~30% of the daily recommended limit for sodium, making it one of the most nutritionally significant components of this broth. Sodium enhances flavor and aids in fluid balance, but high intake is linked to elevated blood pressure and cardiovascular risk when consumed in excess. Micronutrients in Swanson Vegetable Broth are present only in trace amounts, reflecting both the extraction process and the absence of concentrated vegetable solids. For example, the broth contains about 6.6mg of calcium, 0.18mg of iron, and 44mg of potassium, each contributing minimal proportions of daily requirements. Vitamins such as vitamin A (30.8mcg RAE) and vitamin C (0.9mg) are also present in small quantities; these micronutrients come primarily from the vegetable juices used in production but are diluted by the water base. Broths like this are not relied upon as primary sources of vitamins or minerals, but the presence of certain antioxidants such as carotenoids (reflected in vitamin A values) can still contribute marginally to nutritional intake. When compared to whole, cooked vegetables, the nutrient density of vegetable broth is significantly lower because many nutrients remain bound within the vegetable fibers and solids that are discarded after simmering. For those seeking higher potassium, fiber, or protein, consuming the whole vegetables or adding legumes and greens to soups would yield a more nutrient‑dense dish. While Swanson Vegetable Broth offers culinary utility with minimal calories, its contribution to daily micronutrient targets is limited; it should therefore be paired with whole foods to achieve balanced nutrition. Particular attention should be paid to sodium intake, as repeated consumption (e.g., drinking broth alone or using multiple cups daily) can quickly escalate sodium levels well beyond recommended limits, especially for individuals managing hypertension or cardiovascular disease risk. Nonetheless, as a condiment‑like ingredient, its low energy density and savory flavor can help reduce the need for added fats or caloric sauces in recipes.

Source: USDA FoodData Central (FDC ID: 171180)