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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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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Not sure if this is exactly what you are looking for, but this may help: |
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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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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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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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I'm not sure, but they sure are tasty :) |
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