Q
what amino acid is limiting in legumes
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The limiting amino acid in legumes is typically methionine. Legumes, such as beans, lentils, and peas, are an excellent source of protein, providing a significant portion of the essential amino acids required by humans. However, unlike animal proteins, which tend to have a balanced amino acid profile, legumes have lower levels of certain sulfur-containing amino acids, methionine being the most notable. Methionine plays critical roles in metabolism and health, including the synthesis of proteins and other important molecules. To counterbalance this limitation, a common dietary practice is to combine legumes with grains, which are generally rich in methionine, thereby providing a complete amino acid profile. This synergistic combination enhances the nutritional value of both food groups, making such pairings (like rice and beans) a staple in many cultures around the world.
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