Limiting amino acid in wheat are:
Limiting amino acid in various food stuffs Wheat-lysine (the most deficient) and threonine (second limiting amino acid) Rice-lysine Legumes-tryptophan or methionine (or cysteine) Maize-lysine and tryptophan Egg-none; the reference for absorbable protein
Lysine, arginine
Threonine, methionine
Lysine, threonine
Lysine, methionine