File:Kombucha_Mature.jpg · Wikimedia Commons · See Wikimedia Commons
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
Wikidata facts
- Subclass of
- soft drink
- Country of origin
- China
- Material used
- SCOBY
- Image
- Kombucha Mature.jpg
Show 2 more facts
- Commons category
- Kombucha
- different from
- kelp tea
via Wikidata · CC0
Article · Italiano
Il kombucha è una bevanda altamente frizzante, ottenuta dalla fermentazione del tè zuccherato. La fermentazione avviene tramite una massa solida macroscopica chiamata "" (symbiotic culture of bacteria and yeast, coltura simbiotica di batteri e lieviti) o anche semplicemente "coltura di kombucha".
Abstract from DBpedia / Wikipedia · CC BY-SA