The fermentation potential is roughly the same for plain milk chocolate and dark chocolate (note though that this is only true for plain chocolate). The GI of chocolate increases with the amount of added sugar. Dark chocolate has more cacao solids, less net carbs, less sugar, but higher amounts of fiber, and hence a lower GI. If I do the calculations I get approximately the same FP values, about 32-34g per 100g chocolate.
So, if one wants to eat less sugar, it’s dark chocolate. If one wants to avoid fiber, milk chocolate is recommended. However, with such a high FP FTD folks won’t eat much chocolate anyway.
Reply To: Gut benefits of chocolateAndreaS2014-12-13T20:43:02+00:00