New Enroll here to Join NaBFID Analyst Into Class on May 6

    Question

    The limiting amino acid in green vegetables

    is:
    A Arginine Correct Answer Incorrect Answer
    B Lysine Correct Answer Incorrect Answer
    C Methionine Correct Answer Incorrect Answer
    D Tryptophan Correct Answer Incorrect Answer

    Solution

    Green vegetables (e.g., spinach) are often deficient in methionine, a sulfur-containing amino acid essential for protein synthesis. While rich in lysine, pairing them with grains (which lack lysine but contain methionine) improves protein quality. 

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