I don't know about this ... I have some doubts. I looked up the potassium content of each of the ingredients and none of them are particularly rich sources of potassium. I kinda think that someone just added up the potassium of all the ingredients and assumed that all of it ends up in the broth and none of it remains in the veggies that are strained out. I also have my doubts about the final carb count. It looks like someone just assumed that the carbs are staying in the veggies that get strained out. I think a lot more would get into the broth after hours of cooking. Potatoes begin to dissolve after only 20 minutes.

I kinda doubt that someone actually ran this through a lab test. Exercise caution.

Sorry for being so cynical.