The VIVEGA consists of common salt, sodium chloride, sodium citrate, E 621, carrot, parsnip, celery, onion, parsley, paprika, pepper, garlic, lovage, laurel, maize starch, sugar, potassium citrate and antioxidant E 300.

 

Food-value of 100 g product

 

Energy	333 kJ	Protein	4,0 g
Carbohydrate	7,0 g	Fat	0,25 g
Na+	17,0 g	K+	20g
Mg+	0,1 g

Storage: in dark, dry place on room temperature, airtight. No. of OÉTI (Hungarian Food Product Institution) permission: 1470/D

 

Common salt: sodium chloride, occurring naturally especially as a mineral deposit and dissolved in sea water, and used mainly for seasoning or preserving.

Carrot: (Daucus carota), a biennial plant with a usually orange spindle-shaped root eaten as a vegetable.

Parsnip: (Pastinaca sativa), the long, edible tapering root of a European plant of the carrot family with large leaves and yellow flowers.

Celery: (Apium graveolens), an European plant of the carrot family with leafstalks eaten cold or hot as a vegetable.

Onion: (Bulbus), a pungent, edible bulb eaten as a vegetable, very important in Hungarian cuisine.

Parsley: (Petroselinum crispum), an originally South-European plant of the carrot family widely cultivated for its leaves used as a herb or garnish in cooking.

Paprika: (Capsicum annum), a mild red condiment consisting of the finally ground dried pods of cultivated sweet peppers, very important in Hungarian cuisine.

Pepper: (Piper negrum) ,any of a genus of tropical mostly climbing shrubs with aromatic leaves, especially one with red berries from which black pepper and white pepper are prepared.

Garlic: (Allium sativum), a pungent compound bulb, much used as a flavouring in cookery, of a European plant of the lily family.

Lovage: (Levisticum officinale), any of a genus of umbellates, much used as a flavouring in cookery.

Laurel: (Laurus nobilis), aany of a genus of trees or shrubs that have alternate entire leaves used as a flavouring in cookery.

Maize starch: (Amylum maydis), a complex carbohydrate, that is the chief storage form of carbohydrate in plants, is an important foodstuff, and is used in pharmacy and medicine.

Sugar: a sweet crystallisable material that consist, essentially, of sucrose is colourless or white when pure, tending to brown when less refined, is obtained commercially especially from sugarcane or sugar beet, and is important as a source of dietary carbohydrate and as a sweetener and preservative of other foods.