Kombucha

Overview

Kombucha is fermented tea providing live probiotics, postbiotic compounds, and organic acids, supporting gut-brain axis communication. Fermented foods such as sauerkraut, kimchi, kefir, miso, and kombucha provide live microbes + postbiotic peptides; improved SCFA pools; vagal signaling.

Food Context

Synergies

• Part of fermented foods rotation

Sourcing

• Choose products with live cultures

Preparation

• Supports gut microbiome diversity
• Moderate consumption due to sugar content in some products

Recipes

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	17 kcal	—
Protein	1.1 g	—
Total fat	0 g	—
Carbohydrates	3 g	—

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Data provenance (core / micronutrient panel): USDA FoodData Central, KOMBUCHA, FDC ID 516534, API, per 100 g edible portion, last checked 2026-03-14

Substances

No nutrition data yet and no editorial substances. Add tags (from the Overview) and/or populate the nutrition table so substances appear here.

References

• Fermented Foods: Sauerkraut, kimchi, kefir, miso, kombucha - Live microbes + postbiotic peptides; improved SCFA pools; vagal signaling
• Kombucha: Fermented tea beverage