The Green Revolution is not limited to grains, and improvements are continually being made in the production of all crops. However, in terms of satisfying the world's food requirements, grains and legumes are viewed as the greatest prospects. The two foods work well together in many respects. For example, their amino acid patterns complement each other in such a way that the shortcomings of one are compensated for by the other. Specifically, the low lysine content of grains is compensated for by the high lysine content of legumes, while the low methionine and cysteine content of many legumes is compensated for by the higher methionine and cysteine content of grains. Furthermore, certain legumes, such as peanuts and soybeans, convert nitrogen gas from the air to soil nitrogen, making the soil suitable for planting grains. After the grains have depleted the nitrogen, the legumes can once again be planted to re-nourish the soil with nitrogen. Eventually, the Green Revolution will likely produce grains and legumes that will yield even higher quality protein.
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