Quote:
Originally Posted by Undertoad
Yeah I usually bake 'em in the microwave.
I'm not buyin' yer home ec teach's theory though... doesn't seem plausible
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My memory of the info is that the C evaporated/oxidized when a hot baked potato was cut open. I always wondered if it was retained if you let them cool first but never cared enough to google - till now.
The
wiki page on bakes potatoes says
Quote:
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Once a potato has been baked, some people discard the skin and eat only the softer and moister interior, while others enjoy the taste and texture of the crispy skin. From a nutrition standpoint, a large percentage of the vitamins, minerals, and trace elements in a potato are found within or immediately below the skin. Potatoes baked in their skins may lose between 20 to 40% of their Vitamin C content because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes bake more quickly than large ones and therefore retain more of their Vitamin C.[2
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Says here that boiling in the skin and adding 1% table salt to the water seems to allow the least C loss, but I don't think they took microwaving into account.