Yes, when you cut up a potato and microwave it, you can still get the same nutrients as you would from microwaving a whole potato. The key factor in nutrient retention during cooking is the cooking method and duration, not necessarily the size or shape of the food item.
Microwaving is generally considered a nutrient-friendly cooking method because it uses a minimal amount of water and cooking time compared to other methods like boiling. This helps to preserve the water-soluble vitamins and minerals that can leach into the cooking water during boiling.
However, keep in mind that some nutrients are sensitive to heat and may degrade during cooking, regardless of the method used. Vitamin C, for example, is sensitive to heat and can be partially lost during cooking, especially when exposed to high temperatures for a prolonged time. To minimize nutrient loss, it's best to use minimal water and avoid overcooking.
Additionally, when microwaving, it's essential to use microwave-safe containers and cover the food to retain moisture and speed up cooking time.
In summary, whether you microwave an entire potato or cut it up into smaller pieces, you can still obtain a similar nutrient profile as long as you use proper microwaving techniques that preserve the nutrients in the potato.