Comparative bio-accessibility, bioavailability and bioequivalence of quercetin, apigenin, glucoraphanin and carotenoids from freeze-dried vegetables incorporated into a baked snack versus minimally processed vegetables: Evidence from in vitro models and a human bioavailability study.

•A process for incorporating phytochemical-rich vegetables into potato snacks was developed.•Highest phytochemical concentrations were achieved using freeze-dried vegetables.•There was excellent retention of flavonoids and glucosinolates in the final snack product.•Bioavailability of phytochemicals from the snack was similar to that of cooked vegetables.