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