I'm not sure, but they sure are tasty :)
A bit late to be answering but besides nutrition if you have any extra scobies blend them up until smooth with a bit of water and use like an enzyme peel on your face. Apply and leave until dry, you will have such amazing smooth skin.
Perhaps this ebook is a good place to start...
I can't recommend this resource more highly for kombucha growing. It gives specific, step by step instructions for brewing your own kombucha plus recipes. It's a science akin to brewing beer. I've been brewing my own kombucha for 2 years now and that book taught me everything I know. Delicious! http://www.culturesforhealth.com/free-kombucha-ebook
Also gives recipes for SCOBY consumption. Personally (from n=1), my stomach reports immediately that SCOBY's are not okay to eat ;-)
I've been searching around a bit... all I can find is that the SCOBY contains the same acidic by-products of the kombucha (dependant on the specific bacteria & yeast present) and is a pretty good source of cellulose.
Not sure if this is exactly what you are looking for, but this may help:
A SCOBY treat:
Blanch a dozen tiny hot peppers (chili Petine) to remove possible atmospheric contaminants:
Boil water toss in the peppers and immediately turn off the fire (remove from heat). Stir and drain in less than a minute.
Get them into a cool sterilized .5 pint bottle, and nearly fill it up with Kombucha. Set a cover on it and let brew for two weeks. Take a fine stainless hook and snag the SCOBY disk out of it. Snip that baby up into your salad. Caution: Don't hold it over your head. Friend o mine did while passing it around for sampling. We witnessed his tongue reach up and slap his brains out.
After all the sugar is eaten by the culture, another SCOBY will not form, but then you just sprinkle its vinegar onto your salad.
If it was dried and crushed, I'd wager it'd have a somewhat similar profile to nutritional yeast by weight. Possible less selenium and protein, but likely about the same.