In green vegetables, the limiting amino acids is__________________?
Correct answer: A. Methionine
- A. Methionine
- B. Arginine
- C. Lysine
- D. Trytophan
Explanation
Methionine is commonly the limiting amino acid in green leafy vegetables, although their overall protein content is usually modest. Lysine is more characteristically limiting in cereal grains, which makes it a tempting alternative here.
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