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What's the nutrition of a kombucha scoby?

by (671)
Updated September 16, 2014 at 7:59 PM
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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2293 · 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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100 · May 08, 2013 at 4:26 AM

YOU EAT THE MOTHER!?!?!

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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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3422 · 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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7 Answers

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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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2293 · April 18, 2013 at 4:08 PM

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

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2293 · 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 :)

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

YOU EAT THE MOTHER!?!?!

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519 · 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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53 · 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 ;-)

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3422 · 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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139 · 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

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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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