File:Kombucha_Mature.jpg · Wikimedia Commons · See Wikimedia Commons
kombucha
Sign in to saveAlso known as kombucha tea, Kombuchas
OverviewAI-generated
Kombucha is a beverage category that has been the subject of 648 PubMed entries. It is referenced by 1,011 other encyclopedia articles.
According to Openfoodfacts data, there are 1,453 products in the kombuchas category. The nutritional profile for these items lists 30 kcal of energy, 0.1 g of fat, 0 g of saturated fat, 7 g of carbohydrates, 5.4 g of sugars, 0.7 g of fiber, 0.2 g of protein, and 0.03 g of salt. The products carry a nutriscore of c and a nova score of 4.
Synthesized by Vinony from 16 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Key facts
- Beverage.name
- Kombucha
- Beverage.type
- Flavored cold tea drink with fermentation byproducts
- Beverage.image
- Kombucha Mature.jpg
- Beverage.caption
- Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed
- Beverage.image_alt
- Glass jar filled with brown kombucha beverage, including the floating culture
- Beverage.origin
- China
- Beverage.color
- Cloudy, commonly pale or dark brown and sometimes green
- Beverage.abv
- <0.5% (commercial)
- Beverage.proof
- <1 (commercial)
- Beverage.flavor
- Fermented, effervescent
- Beverage.related
- Water kefir, kefir, kvass, beer, iced tea
- Beverage.ingredients
- Tea, sugar, bacteria, yeast
- Beverage.variants
- Fruit juices or spices added
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 1,453 products
- Energy
- 30 kcal
- Fat
- 0.1 g
- — of which saturates
- 0 g
- Carbohydrates
- 7 g
- — of which sugars
- 5.4 g
- Fibre
- 0.7 g
- Protein
- 0.2 g
- Salt
- 0.03 g
via Open Food Facts · ODbL
Research
648 papers- Effect of kombucha intake on the gut microbiota and obesity-related comorbidities: A systematic review.Critical reviews in food science and nutrition · 2023
- Understanding Kombucha Tea Fermentation: A Review.Journal of food science · 2018
- Kombucha: Formulation, chemical composition, and therapeutic potentialities.Current research in food science · 2022
- Kombucha: Production and Microbiological Research.Foods (Basel, Switzerland) · 2022
- Kombucha: A review of substrates, regulations, composition, and biological properties.Journal of food science · 2022
via PubMed
~16 min read
Encyclopedic overview
15 sectionsContents
- History
- Etymology and terminology
- Composition and properties
- Biological
- Chemical composition
- Nutritional content
- Production
- Hard kombucha
- Health claims
- Adverse effects
- Caffeine
- Other uses
- See also
- References
- External links
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) is a fermented, effervescent and sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit, or other flavorings are often added. Commercial kombucha contains small amounts of alcohol.
Kombucha is believed to have originated in China and Japan, where the drink is traditional. While it is named after the Japanese term for kelp tea in English, the two drinks have no relation. By the early 20th century kombucha spread to Russia, then other parts of Eastern Europe and Germany. Kombucha is now homebrewed globally, and also bottled and sold commercially. The global kombucha market was worth approximately billion .
Excerpted from Wikipedia’s “kombucha” article, available under the CC BY-SA 4.0 licence.