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What's the nutrition of a kombucha scoby?

by (671)
Updated about 17 hours ago
Created December 11, 2012 at 11:19 AM

Has anyone come across data on the make-up of the actual kombucha scoby? I know people have come up with interesting ways to eat them. But what are you actually eating?

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2318 · May 08, 2013 at 9:23 AM

I've tried it yes when I've harvested extra ones. My kombucha sits long enough usually to form their own little scobys inside each jar that are very small -- I eat them regularly. They just taste like a tart jelly of whatever flavourings I had in the drink. The one I had today tasted like blueberries :)

Medium avatar
100 · May 08, 2013 at 4:26 AM

YOU EAT THE MOTHER!?!?!

Ba99a15e6bf870b81286791617050593
671 · December 11, 2012 at 7:08 PM

pretty detailed, but there's still nothing on the mushroom itself. thanks though!

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671 · December 11, 2012 at 3:00 PM

Wish I could use them in my gas tank.

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3442 · December 11, 2012 at 1:52 PM

Excellent question. If you brew your own you will inevitably reach that 'what am I supposed to do with all this SCOBY?' moment...

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8 Answers

5b9a25a1a676397a25579dfad59e1d7b
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2318 · April 18, 2013 at 4:08 PM

I'm not sure, but they sure are tasty :)

Medium avatar
100 · May 08, 2013 at 4:26 AM

YOU EAT THE MOTHER!?!?!

5b9a25a1a676397a25579dfad59e1d7b
2318 · May 08, 2013 at 9:23 AM

I've tried it yes when I've harvested extra ones. My kombucha sits long enough usually to form their own little scobys inside each jar that are very small -- I eat them regularly. They just taste like a tart jelly of whatever flavourings I had in the drink. The one I had today tasted like blueberries :)

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529 · April 04, 2013 at 2:26 PM

A bit late to be answering but besides nutrition if you have any extra scobies blend them up until smooth with a bit of water and use like an enzyme peel on your face. Apply and leave until dry, you will have such amazing smooth skin.

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63 · March 24, 2013 at 1:45 AM

Perhaps this ebook is a good place to start...

I can't recommend this resource more highly for kombucha growing. It gives specific, step by step instructions for brewing your own kombucha plus recipes. It's a science akin to brewing beer. I've been brewing my own kombucha for 2 years now and that book taught me everything I know. Delicious! http://www.culturesforhealth.com/free-kombucha-ebook

Also gives recipes for SCOBY consumption. Personally (from n=1), my stomach reports immediately that SCOBY's are not okay to eat ;-)

Ed7403e397077dd1acdbf25c7f6e56ce
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3442 · December 11, 2012 at 6:22 PM

I've been searching around a bit... all I can find is that the SCOBY contains the same acidic by-products of the kombucha (dependant on the specific bacteria & yeast present) and is a pretty good source of cellulose.

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149 · December 11, 2012 at 5:44 PM

Not sure if this is exactly what you are looking for, but this may help:

http://www.happyherbalist.com/analysis_of_kombucha.htm

Ba99a15e6bf870b81286791617050593
671 · December 11, 2012 at 7:08 PM

pretty detailed, but there's still nothing on the mushroom itself. thanks though!

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19120 · December 11, 2012 at 4:10 PM

If it was dried and crushed, I'd wager it'd have a somewhat similar profile to nutritional yeast by weight. Possible less selenium and protein, but likely about the same.

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0 · September 30, 2014 at 11:17 PM

    A SCOBY treat:
Blanch a dozen tiny hot peppers (chili Petine) to remove possible atmospheric contaminants:
Boil water toss in the peppers and immediately turn off the fire (remove from heat). Stir and drain in less than a minute.

Get them into a cool sterilized .5 pint bottle, and nearly fill it up with Kombucha. Set a cover on it and let brew for two weeks. Take a fine stainless hook and snag the SCOBY disk out of it. Snip that baby up into your salad. Caution: Don't hold it over your head. Friend o mine did while passing it around for sampling. We witnessed his tongue reach up and slap his brains out.

After all the sugar is eaten by the culture, another SCOBY will not form, but then you just sprinkle its vinegar onto your salad.

 

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