## 3 Results and Discussion
### Pro-Health Value of Freeze-Dried Vegetable-Based Products
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. Table 2 shows the average content of vitamins in freeze-dried vegetable-based products with the addition of hydrocolloids. The highest content of vitamin C is found in bars 5--CYGP\({}_{\rm A}\) and 6--CYGP\({}_{\rm G}\) (20.736 mg/10 g), which is mainly influenced by their second layer, because its main component is paprika. The lowest content of this vitamin is found in bars 3--PCB\({}_{\rm A}\) and 4--CPCB\({}_{\rm G}\)--15.243 mg/10 g. The average amount of vitamin C in hydrocolloid bars is 17.33 mg/10 g. Statistical analysis showed no significant differences between the bars. The highest content of vitamin E is found in bars 1--CPB\({}_{\rm A}\) and 2--CPB\({}_{\rm G}\) (0.328 mg/10 g) and it is mainly affected by the third layer, as about 75% of this ingredient comes from this layer. The lowest content of this vitamin is found in bars 5--CYGP\({}_{\rm A}\) and 6--CYGP\({}_{\rm G}\)--0.202 mg/10 g. The average vitamin E content in bars with hydrocolloids is 0.28 mg/10 g. The statistical analysis has shown no significant differences between the bars. The highest and significantly different vitamin A content was found in bars 1--CPB\({}_{\rm A}\) and 2--CPB\({}_{\rm G}\)--0.117 mg/10 g. In the remaining bars with hydrocolloids, the amount of this ingredient is at a significantly lower and even level and averages 0.028 mg/10 g.  
The content of niacin is at a fairly even level, which was confirmed by the statistical analysis, which showed no significant differences between the bars. The largest amount of this ingredient is contained in bars 1--CPB\({}_{\rm A}\) and 2--CPB\({}_{\rm G}\)--0.369 mg/10 g. The average niacin content in bars with hydrocolloids is 0.35 mg/10 g.  
The tested bars are characterised by a fairly trace amount of folate. The highest content of this ingredient is found in bars of 3--CPCB\({}_{\rm A}\) and 4--CPCB\({}_{\rm G}\)--0.020 mg, while the average amount of this ingredient for all products with hydrocolloids is 0.019 mg/10 g. The statistical analysis has not shown any significant differences between the bars in terms of their folate content. The highest and significantly different content of \(\beta\)-carotene is found in bars 1--CPB\({}_{\rm A}\) and 2--CPB\({}_{\rm G}\)--1.198 mg/10 g, which is mainly influenced by their first layer, because its main component is carrot. The amount of beta-carotene in the remaining hydrocolloid bars is at an even level and amounts to an average of 0.330 mg/10 g.  
The Crispy Natural Dried Vegetable Chips available in the market have a higher vitamin content. For example, carrot chips with spices (including dried peppers) contain 0.17 mg/10 g of vitamin A. This value is only close to the 1--CPB\({}_{\rm A}\) and 2--CPB\({}_{\rm G}\) bars. Beet crisps, on the other hand, contain a similar, but greater amount of folate (0.05 mg/10 g) than the content of this ingredient in bars without hydrocolloids. This may mean that in order to increase the folate content in the tested bars, which is negligible, beet should be used as one of their ingredients [69]. Compared to fruit, vegetables are characterised by an even higher pro-health value, which is why they are more and more often used in the production of snacks.