In green vegetables, the limiting amino acid is

In green vegetables, the limiting amino acid is Methionine.
Limiting amino acids refers to the shortest supply from incomplete proteins that are found in plant food sources.
Methionine is an amino acid. It is found in meat, fish and dairy products. It aids in the breakdown of fats by preventing their accumulation in the arteries, aiding the digestive system and facilitating the elimination of heavy metals from the body, which can be converted into cysteine to prevent toxic damage to the liver.