## 3 Results and Discussion
### Pro-Health Value of Freeze-Dried Vegetable-Based Products
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Material**} & \multirow{2}{*}{**Layer**} & \multicolumn{2}{c}{**Vit. C**} & \multicolumn{2}{c}{**Vit. A**} & \multicolumn{2}{c}{**Niacin**} & \multicolumn{2}{c}{**Foils**} & \multicolumn{2}{c}{\(\beta\)**-Carotene**} \\ \cline{3-8}  & & & \multicolumn{4}{c}{**(mg/10 g Product)**} \\ \hline \multirow{4}{*}{1—CPB\({}_{\rm A}\)} & I & 0.671 \(\pm\) 0.215 & 0.076 \(\pm\) 0.047 & 0.094 \(\pm\) 0.005 & 0.112 \(\pm\) 0.040 & 0.002 \(\pm\) 0.001 & 0.940 \(\pm\) 0.222 \\  & II & 4.658 \(\pm\) 0.667 & 0.007 \(\pm\) 0.000 & 0.000 \(\pm\) 0.000 & 0.077 \(\pm\) 0.007 & 0.005 \(\pm\) 0.001 & 0.000 \(\pm\) 0.000 \\
2—CPCB\({}_{\rm G}\) & III & 10.677 \(\pm\) 5.943 & 0.245 \(\pm\) 0.085 & 0.023 \(\pm\) 0.006 & 0.180 \(\pm\) 0.048 & 0.011 \(\pm\) 0.002 & 0.258 \(\pm\) 0.046 \\ \cline{2-8}  & **Overall** & **16.006 \(\pm\) 6.825 \({}^{\rm a}\)** & **0.328 \(\pm\) 0.132 \({}^{\rm a}\)** & **0.117 \(\pm\) 0.011 \({}^{\rm b}\)** & **0.369 \(\pm\) 0.095 \({}^{\rm a}\)** & **0.018 \(\pm\) 0.004 \({}^{\rm a}\)** & **1.198\(\pm\) 0.268 \({}^{\rm b}\)** \\ \hline \multirow{4}{*}{3—CPCB\({}_{\rm A}\)} & I & 0.597 \(\pm\) 0.073 & 0.003 \(\pm\) 0.000 & 0.000 \(\pm\) 0.000 & 0.087 \(\pm\) 0.005 & 0.002 \(\pm\) 0.000 & 0.000 \(\pm\) 0.000 \\  & II & 4.645 \(\pm\) 0.656 & 0.010 \(\pm\) 0.001 & 0.001 \(\pm\) 0.000 & 0.079 \(\pm\) 0.008 & 0.005 \(\pm\) 0.001 & 0.014 \(\pm\) 0.001 \\
4—CPCB\({}_{\rm G}\) & III & 10.001 \(\pm\) 5.584 & 0.284 \(\pm\) 0.014 & 0.025 \(\pm\) 0.008 & 0.201 \(\pm\) 0.058 & 0.012 \(\pm\) 0.003 & 0.288 \(\pm\) 0.059 \\ \cline{2-8}  & **Overall** & **15.243 \(\pm\) 6.313 \({}^{\rm a}\)** & **0.297 \(\pm\) 0.014 \({}^{\rm a}\)** & **0.026 \(\pm\) 0.008 \({}^{\rm a}\)** & **0.367 \(\pm\) 0.070 \({}^{\rm a}\)** & **0.020 \(\pm\) 0.004 \({}^{\rm a}\)** & **0.301 \(\pm\) 0.060 \({}^{\rm a}\)** \\ \hline \multirow{4}{*}{5—CYGP\({}_{\rm A}\)} & I & 0.934 \(\pm\) 0.147 & 0.021 \(\pm\) 0.002 & 0.000 \(\pm\) 0.000 & 0.096 \(\pm\) 0.005 & 0.003 \(\pm\) 0.000 & 0.000 \(\pm\) 0.000 \\  & II & 15.184 \(\pm\) 7.901 & 0.175 \(\pm\) 0.014 & 0.029 \(\pm\) 0.003 & 0.145 \(\pm\) 0.036 & 0.010 \(\pm\) 0.003 & 0.358 \(\pm\) 0.057 \\
6—CYGP\({}_{\rm G}\) & III & 4.618 \(\pm\) 0.661 & 0.007 \(\pm\) 0.000 & 0.000 \(\pm\) 0.000 & 0.006 \(\pm\) 0.007 & 0.005 \(\pm\) 0.001 & 0.000 \(\pm\) 0.000 \\ \cline{2-8}  & **Overall** & **20.736 \(\pm\) 8.708 \({}^{\rm a}\)** & **0.202 \(\pm\) 0.017 \({}^{\rm a}\)** & **0.029 \(\pm\) 0.003 \({}^{\rm a}\)** & **0.317 \(\pm\) 0.047 \({}^{\rm a}\)** & **0.018 \(\pm\) 0.004 \({}^{\rm a}\)** & **0.358 \(\pm\) 0.057 \({}^{\rm a}\)** \\ \hline \hline \end{tabular}  
*a,b—same letters in the column indicate no significant difference at \(p=0.05\).  
\end{table} 
Table 2: Average content of selected vitamins (pro-health value) in freeze-dried products formed on the basis of vegetables produced with hydrocolloids. The pro-health value of vegetables is primarily determined by the high content of vitamins, i.e., organic compounds that are necessary for proper functioning and maintaining health. They are not synthetised in the body, therefore they must be supplied with food. Vegetables are characterised by a high content of vitamin C (ascorbic acid), which has antioxidant properties and is responsible for the biosynthesis of collagen and carnitine. In addition, it normalises blood pressure, supports the absorption of iron and calcium, and strengthens the functioning of the immune system [70]. The greatest amounts of vitamin C can be found in cruciferous vegetables, such as broccoli (93.2 mg) or cauliflower (48.2 mg) [71]. Moreover, red pepper (127 mg) and leaf parsley (133 mg) have a high content of ascorbic acid. Additionally, vegetables are a rich source of vitamin A (retinol and its derivatives), which is involved in the process of vision, tissue growth and is responsible for maintaining the proper condition of the skin.