hi!
wheatgrass: i worked in a juice bar for a couple years and read a whole book on the stuff. it was surprising in that the research, at least in this book, didn't seem very scientific, and after all, it is a very recent trend in the long view of human nutrition. The trend started in the sixties, I believe.
So with my admittedly skeptical look at wheatgrass, I still drink the stuff. It's like a powerpunch of vitamins and minerals in a condensed form. It obviously has lots of chloryphyll, which is said to
boost the human counter-part, healthy red blood cells.
But, for vitamins and minerals in the lean time, winter/early spring, my personal intuition is that kitchen-grown sprouts or fermented foods are more easily assimilated, at least for my body. They also have a longer track record with humans.
Saying that, I wouldn't turn down a good shot of wheatgrass, especially combined with some sweet fruit juice that carries it well. Downright yummy and invigorating.