Super source
Sugars
3.99 g · 8% DV target
Kombucha is a fermented tea beverage produced through a symbiotic culture of bacteria and yeast (SCOBY) that transforms sugared tea into a complex, effervescent drink.
The fermentation process produces organic acids like acetic and gluconic acid, which contribute to the drink's characteristic tartness and may influence the rate of gastric emptying.
While often marketed for live cultures, the probiotic content of commercial kombucha varies significantly depending on whether the product has been pasteurised or filtered for shelf stability.
Most of the sugar added at the start of brewing is consumed by the yeast, resulting in a final beverage that is typically lower in sugar than conventional soft drinks or fruit juices.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
3.99 g · 8% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Check label for specific 'best before' as fermentation can continue.
Will lose carbonation once opened.
Primarily water-based with low-input plant ingredients like tea and sugar.
The 'mother' or SCOBY used to brew kombucha is actually a cellulose biofilm created by acetic acid bacteria to protect the colony.