I'm studying amino acids content in vegetable food. I was looking at peanut protein and noticed its similarity with chicken meat, as you can see in the table below (quantities are measured in grams). Third column is first column minus second column. Green amino acids are the essential ones.
The biggest difference (-1.11) is Lysine, but it is still bigger than the lowest (0.2445). So is, in this case, Tryptophan the limiting factor in protein synthesis? (Tryptophan amount is < than any other amount).
The table below lists the optimal profile of the essential amino acids (first column). Second column is obtained by dividing the values in table 1, first column, by 25.3055 and multiplying by 1000.
Notice that Lysine is the only one amino acid less than the reference (36<51).
So the questions are:
1) Have peanut proteins a limiting factor (if yes what is and why?) or can be considered a complete protein?
2) If the answer to 1) is "yes it has a limiting factor" what vegetable foods rich in lysine can be eaten with peanut in order to obtain all the amino acids? And how to calculate the ratio of peanut and the complementary foods to eat in order to get the proper profile of the essential amino acids?
Source for first table (first and second columns) https://ndb.nal.usda.gov
Source for second table (first column) http://nutritiondata.self.com/help/analysis-help
I'm not sure if biology is the correct site to post this question, so if you know a better one let me know, thanks.