Low sodium vegetable juice

Low-sodium vegetable juice is a liquid obtained from the extraction and blending of various fresh vegetables, specifically designed to contain a reduced amount of sodium. This ingredient is ideal for those seeking healthy options in the kitchen, maintaining the natural flavor and nutrients of the vegetables without the excess salt that can affect blood pressure.

Its origin dates back to the traditional practice of preparing broths and green juices to take advantage of the nutritional properties of vegetables in liquid form, now representing a modern and healthier version focused on sodium control. In gastronomy, it is commonly used as a base for soups, stews, sauces, and marinades that require a fresh and balanced vegetable flavor, without adding extra salt.

Among its main properties, its contribution of vitamins (such as A, C, and B complex), minerals (potassium, magnesium), and natural antioxidants stands out, in addition to being low in calories and sodium, which promotes a healthy diet and the management of cardiovascular diseases.

In different regions of Latin America, low-sodium vegetable juice can be found under names such as salt-free vegetable broth, low-sodium vegetable juice, or simply light vegetable juice, terms that reflect its main characteristic and its use in daily cooking.