## 3 Results and Discussion
### Pro-Health Value of Freeze-Dried Vegetable-Based Products
The highest amounts of this vitamin are found in vegetables, such as carrot (1656 \(\upmu\)g), kale (892 \(\upmu\)g), pumpkin (496 \(\upmu\)g), and broccoli (153 \(\upmu\)g) [42; 43]. Vegetables also contain large amounts of vitamin E, which is involved in metabolic processes and is a strong antioxidant [72]. Additionally, vegetables have B vitamins, niacin, folic acid, and some of them also vitamin K.  
The health-promoting value of vegetables is also due to the fact that they constitute a valuable source of minerals, i.e., elements that remain after tissue mineralization in the form of ash. In vegetables, the predominant iron content is responsible for the transport of oxygen and its storage in the body. Moreover, this element provides immunity [73]. The greatest amounts of iron are found primarily in leaf vegetables, such as spinach (2.8 mg) and parsley leaves (5.3 mg) [43]. Vegetables are also characterised by a high content of calcium, which is a building component of bones, teeth, hair, and nails, and plays a role in blood clotting and conduction of impulses. The greatest amounts of this element are found in cruciferous vegetables, which on average contain about 48 mg of this ingredient. The highest value among this group is achieved by kale (157 mg) [74]. Potassium is also an important mineral component of vegetables, which, together with sodium and chlorine, regulate the water balance and influence the acid-base balance [75]. Vegetables such as tomato (282 mg), potato (491 mg), or celery (320 mg) have a high potassium content [43]. The health-promoting value of vegetables can also be considered in terms of their antioxidant properties. Such substances are able to inhibit the reaction with oxygen and ozone and neutralise the action of free radicals that contribute to oxidative stress, causing diseases, such as cancer, stroke, or heart attack. Antioxidant compounds are primarily vitamin C, tocopherols, carotenoids, betalains, chlorophylls, and polyphenols [76]. Carotenoids constitute a group of lipophilic compounds that give the colour from yellow to red. Their antioxidant activity is mainly related to the quenching of singlet oxygen [77]. Carotenoids include substances, such as \(\upbeta\)-carotene, lycopene, lutein, and zeaxanthin. The main source of \(\upbeta\)-carotene among vegetables is carrot (9.02 mg/100 g), kale (7.28 mg/100 g), parsley (5.5 mg/100 g), red bell pepper (3.25 mg/100 g), pumpkin (0.2 mg/100 g), and broccoli (0.28 mg/100 g). Table 3 presents the average content of selected minerals in the freeze-dried products formed on the basis of vegetables produced with hydrocolloids. The iron content is at a fairly even level, which is confirmed by the statistical analysis, which has shown no significant differences between the bars. The highest content of this ingredient is distinguished by bars 3--\(\mathrm{CPCB_{A}}\) and 4--\(\mathrm{CPCB_{G}}\) (0.389 mg/10 g), and the lowest by bars 5--\(\mathrm{CYGP_{A}}\) and 6--\(\mathrm{CYGP_{G}}\) (0.317 mg/10 g). Average iron content in bars with hydrocolloids is 0.34 mg/10 g.  
The highest calcium content is found in bars 1--\(\mathrm{CPB_{A}}\) and 2--\(\mathrm{CPB_{G}}\) (16.533 mg/10 g), which is mainly influenced by their third layer. The smallest amount of this mineral is found in bars 5--\(\mathrm{CYGP_{A}}\) and 6--\(\mathrm{CYGP_{G}}\)--13.327 mg/10 g. The average calcium content for all products with hydrocolloids is 15.46 mg/10 g. Statistical analysis showed no significant differences between the bars. Among the selected minerals, the potassium content is at the highest level. The highest amount of this mineral is found in bars 1--\(\mathrm{CPB_{A}}\) and 2--\(\mathrm{CPB_{G}}\) (110.012 mg/10 g) and it is levelled for all their layers.