Recently in a discussion about phytins the question came
up how sprouting would modify the compositions of several seeds.
I'm including here a table i found in a vitamin book
(giving the *increase* in precent
of some vitamins by sprouting them for some hours or days)
Item Vitamin
B1 B2 C Niacin B6 folic
Alfalfa 3% 230% 380% 600%
Lentils 50% 130% 8600% 290%
Wheat 30% 500% - 150% 100% 230%
It appears that the sprouting process activates vitamin potentials
very much over already high levels of the dry seed.
Interesting is, that sprouting legumes activates a high Vitamin-C content
compared
to a relative low level before (from 1mg to 78mg/100g with lentils).
I think we can assume that wild grown young and fresh plants ("herbs")
have similar high vitamin contents.
regards
Amadeus