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