Wheat Sprouts

“Wheat grains were first steeped in water for 24 or 48 h, followed by incubation in the dark for 9 d at 98% RH and 16.5 degrees C. The changes in the concentration of vitamins C and E, beta-carotene, ferulic acid and vanillic acid were monitored over the germination period. Vitamins C and E and beta-carotene were barely detectable in the dry grains. However, upon germination the concentrations of these antioxidant vitamins steadily increased with increasing germination time, reaching their peaks after 7 d at 550 mu/g for vitamin C, 10.92 micrograms/g for alpha-tocopherol, and 3.1 micrograms/g for beta-carotene.” 
 
Int J Food Sci Nutr.
 2001 Jul;52(4):319-30.
Studies on germination conditions and antioxidant contents of wheat grain.
Yang F, Basu TK, Ooraikul B.
(http://www.ncbi.nlm.nih.gov/pubmed/11474896)