SupperVersity, one of my favorite blogs, just did a study recap about all the nutrition lost via potato cooking, worth reading...
@majkinetor, you must take into account that the scientists boiled the potatoes for another 10 min after microwaving (probably because you cannot microwave them without drying them out if you want to have them "thoroughly through")
The only reason I eat potatoes is to replenish glycogen. I don't feel there are enough nutrients in them compared to the antinutrients in the skins to be a net positive. So I try to cook them as long as possible to break everything down (even the starch a little) and just have a pile of quickly absorbed starch. Usually bake in the oven it grill for at least 60 minutes.
Bonus: for long days of exercise I fry mashed potatoes in a bacon fat coconut oil mix: easily digestible starch, quick burning MCTs, and long burning long chain fatty acids.
A major reason why boiling could be less damaging than microwaving is that it is going from the outside in... is is unlikely that (in a normal sized potato) the heat in the inside will ever exceed ~80° after all even the water is only ~100° ... in the microwave oven, things are different, while there is also a heat-gradient, the latter will reach much higher levels and the inside is way less "protected" than in the hot water
It would be interesting to see if they had just microwaved the taters and not boiled them after... Paul Jaminent showed that microwaving actually had the least nutrient and antioxidant leakage in a post I believe... the boiling for 10 more minutes after kinda ruins the purpose of actually studying a purely microwaved tater.
I don't have access to the full study, but here's an abstract for a 2011 on the topic of cooking three particular types of sweet potatoes:
"The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as significantly. The β-carotene contents of baked and boiled sweet potatoes were lower than those of fresh sweet potatoes; however, the total phenolic and ascorbic acid contents of the baked and boiled sweet potatoes were higher than those of the fresh samples. Generally, the antiradical activity of the sweet potatoes increased with the treatments. Sucrose, glucose, and fructose were quantified as free sugars in all fresh sweet potatoes; however, maltose was determined in the treated samples. In terms of the analyzed parameters, there were no explicit differences among the sweet potato cultivars."
maybe an alternaitve is fermenting potatoes. I heard of traditional southamerican and ANDEN recipes of fermenting potatos.
In one video i saw peoply burry potatos under hot earth where they made a fire it was at renegadehealth when keving and annemarie werein peru visiting the Quero
I thought I'd revive this old question and post a link to my latest research on potatoes (regular vs. sweet) for all of you potato lovers and haters ;-) > The "Potato Manifesto" > Part 1 and Part 2 at the SuppVersity