## 3 Results and Discussion
### Nutritional Value of Freeze-Dried Vegetable-Based Products
It has also been proven that the addition of a vegetable and herbal mixture resulted in an increase in nutrients. The addition of soybean ingredients to food products, such as cereal bars allow to obtain product with high isoflav and soy protein content for use in diets to control dyslipidaemia [59]. The bars had only 245.47 kcal/100 g due to the high amount of dietary fibre 39.88 g/100 g, 34.25 g/100 g protein, and 100.39 mg/100 g isoflav. Carbohydrates, otherwise sugars or saccharides, constitute still another important nutrient that plays a significant role in the human body. They are made of carbon, hydrogen, and oxygen. Carbohydrates constitute the most easily digestible source of energy for the body's tissues. Moreover, they are the only energy material (glucose) for the nervous system and erythrocytes, because these cells are unable to use the energy derived from proteins or fats. Sugars are also used in the body as a reserve material in the muscles and liver (in the form of glycogen), they take part in the burning of fat from food, conditioning its proper metabolism and can participate in the synthesis of amino acids. In terms of human nutrition, an important role of saccharides is the regulation of the sense of hunger and satiety. In food technology, on the other hand, sugars determine the organoleptic features: they give flavour, participate in the creation of colour and ensure the structure of the product [60]. Figure 2b shows the fat content as one of the nutrients of the freeze-dried vegetable bars. The bar of 3--\(\mathrm{CPCB_{A}}\) and 4--\(\mathrm{CPCB_{G}}\)--0.153 g/10 g and the bar of 5--\(\mathrm{CYGP_{A}}\) and 6--\(\mathrm{CYGP_{G}}\)--0.151 g/10 g have the highest lipid content. Even for the 1--\(\mathrm{CPB_{A}}\) and 2--\(\mathrm{CPB_{G}}\) bars which obtained the lowest fat content (0.122 g/10 g) differences were insignificant from the other products. Average fat content in bars with hydrocolloids is 0.14 g/10 g.  
Candy-type snacks, such as biscuits, chocolate, and chocolate bars contain a large amount of carbohydrates, but these are sugars added intentionally during the formulation stage of these products. On the other hand, snacks made of cereals, vegetables, fruit, or legume seeds provide natural sugars, and it is these raw materials that are the main source of sugar in the human diet. The carbohydrate content of legumes is generally around 60 g for beans, peas, and lentils. The exception is soybean, which contains about 32 g. Among vegetables, potatoes (20 g), and corn (23.4 g) have a high sugar content. The lowest carbohydrate content is found in leaf vegetables, such as lettuce (2.9 g) or spinach (3.0) and in those with a water content above 95%, i.e., tomato (3.6 g) and cucumber (2.9 g) [41; 42; 43]. The basic nutrient for the human body are fats or lipids. Fats constitute a good source of energy, providing 9 kcal g. Moreover, they constitute its backup form, depositing in adipose tissue, which also allows to maintain a constant body temperature and protect internal organs against injuries. Fats are also a source of essential unsaturated fatty acids(EFA) and vitamins soluble in them (A, D, E, K). Taking into account the origin of fats, two groups can be distinguished: animal (butter, lard), which are the main source of cholesterol, and vegetable (oils, margarines). In the human diet, fats can come from food products (invisible fats) or they can be provided as separate foods, such as butter or vegetable oils (visible fats). Veget oils are obtained from seeds or fruits of oil plants, e.g., soybean oil or corn oil [41; 42; 43]. Figure 2c shows the carbohydrate content in bars produced with hydrocolloids, which is fairly even and ranges between 2.6 and 3.0 g/10 g. The bar 6--CYGP\({}_{\text{G}}\) (2.948 g/10 g) has the highest amount of sugars, and the bar 1--CPB\({}_{\text{A}}\) (2.698 g/10 g) has the lowest amount. Average carbohydrate content in bars with hydrocolloids is 2.83 g/10 g. Statistical analysis showed no significant differences for the carbohydrate content of these products.