Kombucha - a Nutritious Food
The Kombucha beverage should be regarded principally as a food unusually rich in nutritive properties, rather than just a health drink. As in  yogurt, the bacteria are a great source of nutrition, but in addition Kombucha has a wide range of organic acids, vitamins and enzymes that give  it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to  process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent  detoxifier, immune booster and enhancer of vitality.
Tea and Sugar's Role in Kombucha
Tea (Camilla sinesis) is very nutritious, especially in its unfermented green form. It is high in fluorides and has anti-carcinogenic properties; it  provides nitrogen, minerals, vitamins, and other substances essential for nutrition, and promotes the growth of the micro-organisms and the  cellular construction of the Kombucha culture. Green tea is also high in vitamin C.
Sugar plays an essential part in Kombucha's brewing process, providing a nutrient solution for the culture, assisting in the feeding and  respiration of the micro-organisms, and activating the yeasts. It also gets the fermentation process going. The yeast cells make certain organic  acids, vitamins and supplementary yeasts, while the bacteria produce carbonation, ethanol and other organic acids. The bacteria break down the  sugars into acetic acid and carbon dioxide.