## 3 Results and Discussion
### Nutritional Value of Freeze-Dried Vegetable-Based Products  
Nutrients are substances that may be absorbed by the body and used for energy, building or regulatory purposes. Among them there are essential ingredients, i.e., those that cannot be synthesised in the body and must be supplied with food. The most important nutrients are proteins, carbohydrates, and fats [51; 52; 53]. However, the nutrient content of a product is influenced by its composition, method of storage, transport, and processing. Every pre-treatment, such as washing, peeling and cutting vegetables, blanching, and freezing may result in the loss of nutrients, which was proven by [PERSON] et al. [54] for Brussels sprouts and [PERSON] et al. [55] for mushrooms. Figure 2a shows the nutritional value of freeze-dried vegetable-based products with the addition of hydrocolloids in the form of protein content. The highest protein value was found in bars 3--\(\mathrm{CPCB_{A}}\) and 4--\(\mathrm{CPCB_{G}}\)--0.825 g/10g. The protein content in bars 1--\(\mathrm{CPB_{A}}\) and 2--\(\mathrm{CPB_{G}}\), as well as bars 5--\(\mathrm{CYGP_{A}}\) and 6--\(\mathrm{CYGP_{G}}\) is at an even level and amounts to 0.708 g/10g and 0.711g/10 g, respectively. Average protein content in bars is 0.75 g/10 g. The statistical analysis has shown no significant differences in the protein content of these products. Figure 1: Average energy value of freeze-dried vegetable-based products produced with hydrocolloids. The same letters (a) in individual columns indicate the absence of a statistically significant difference between the samples (significance level 0.05). Table 1. Index (A) next to the formulations symbol—formulations with sodium alginate and calcium lactate, index (G) next to the formulations symbol—formulations with the mixture of locust bean gum and xanthan gum. Figure 2: Average nutritional value of freeze-dried vegetable-based products produced with hydrocolloids: **(a)** protein; **(b)** fat; and **(c)** carbohydrates. The same letters (a) in individual columns indicate the absence of a statistically significant difference between the samples (significance level 0.05). Designations displayed in Table 1. Index (A) next to the formulations symbol—formulations with sodium alginate and calcium lactate, index (G) next to the formulations symbol—formulations with the mixture of locust bean gum and xanthan gum. Proteins are among the most important nutrients because they have many functions. They account for a building component of cells, tissues, and body fluids of the human body and, in the form of enzymes, hormones, and antibodies, regulate metabolic processes. In human nutrition, they are responsible for stimulating the appetite and imparting aroma and flavour [51; 52; 53]. Proteins also constitute a source of amino acids that are used for synthesising body proteins. Some amino acids may be synthesised by the human body (endogenous amino acids), and others must be supplied with food (essential amino acids). For this reason, when evaluating food products in terms of protein, not only its quantity is important, but also the nutritional value of proteins, which is influenced by the content of individual amino acids and their mutual proportions [47; 48; 49; 50; 51; 52; 53; 54; 55; 56]. Traditional, high-calorie snacks, such as crisps are characterized by a low protein content, on average 5-6 g/100 g [57]. In order to produce a high-protein product, an addition or combination of grains, legumes, or vegetables is used. Such research was carried out by [PERSON] et al. [58], who produced corn crisps with broad bean flour, chickpea flour, or isolated soybean protein. It was shown that all crisps with the addition of flour had a higher nutritional value than traditional crisps. Protein contents increased from 6.4% to 10.5%. The others physical indicators were also improved. Fortification of food products with components, such as legume flours, is good solution to enhance the nutritional values of products.