The doctor and nutritionist Gabriela Pocoví has pointed out that there are advantages in consuming kombucha over yogurt. The cause is “the high amount of probiotics, the low calories and the better digestion that this healthy drink offers,” explains Pocoví. The expert pointed out that kombucha is “a fermented drink that has become increasingly popular in recent years.” And although yogurt is also a fermented food, there are “key differences” that set this healthy drink apart.
In this sense, Pocoví has explained that “One of the main advantages of kombucha over yogurt is its probiotic content.” “Probiotics are beneficial bacteria that live in the intestine. “They are associated with a number of health benefits, such as better digestion and a stronger immune system.” Although yogurt “is also a source of probiotics, the “kombucha may contain a greater variety and quantity of these beneficial bacteria,” has commented.
When asked about which food rich in probiotics to choose to complete a balanced diet, kombucha has stood out for being “naturally low in calories and sugar. This makes it an excellent option for those looking for a healthy and refreshing drink.” Likewise, the doctor compared that "yogurt, on the other hand, can contain more sugar and calories, especially if artificial sweeteners or flavors are added."
Calories, a key differentiator in favor of kombucha
In this sense, the expert has emphasized the calorific difference between kombucha and traditional yogurt. "In general, kombucha is lower in calories than yogurt. “A cup of low-fat plain yogurt can contain around 150 calories, while a cup of kombucha generally has less than 50 calories,” he explained.
However, he added that "it is important to keep in mind that some types of kombucha and yogurt may have additives and flavorings that increase the calorie content." “In short, kombucha is generally lower in calories than yogurt. Despite this, it is always important to read product labels to obtain accurate nutritional information and look on the label to ensure that it does not contain more sugars than those naturally present,” he commented.
In the case of the Granada brand Víver Kombucha, its careful fermentation process results in a low-sugar drink. With around 2 grams per 100 milliliters, while a natural unsweetened yogurt has around four and five percent. Additionally, the probiotics present throughout the drink contribute to improving intestinal health and bloating.
Along these lines, the co-CEO and co-director of Food Kombucha, Raúl de Frutos, «our maximum involvement in the kombucha creation process is one of the keys to obtaining authentic kombucha. With more nutritional value, probiotics and beneficial properties for the body.” According to studies carried out by the company, just one bottle of Víver contains more than 900 million probiotics from about 20 different varieties.
Furthermore, the KombuchaRegarding its properties, “it is also rich in antioxidants, while yogurt is a good source of protein, calcium and B complex vitamins,” as explained by Dr. Pocoví. “Over kombucha, we would have the advantage that since it does not contain dairy, dairy protein or lactose, its digestibility and tolerance is better for sensitive intestines and individuals with allergies and food sensitivities,” she added.
