Is Broccoli Acidic or Alkaline?

Classification

At −1.3, boiled broccoli is only mildly alkaline. Raw, it's −6.1. When you boil it in water, much of the potassium moves into the pot and goes down the drain with the cooking water. It still stays alkaline. Cooking it for less time, steaming it or using the water for a soup keeps more minerals in the vegetable, and olive oil with lemon instead of cheese sauce keeps the balance intact.

In the Vegetables & Salad category, broccoli (boiled) ranks #89 of 110, sorted from alkaline to acid-forming. More alkaline options include Seaweed (wakame) (−1.3), Pilz Shiitake (−1.4), Morel mushroom (−1.5). More acid-forming are Green olive (−1.2), Green olives (−1.2), White asparagus (−1.1).

Acidic or alkaline: PRAL, not pH

On this site, acidic and alkaline refer to the PRAL (potential renal acid load). It estimates what a food leaves behind once it has been digested: a positive value is acid-forming, a negative value is alkalizing. That is different from the pH of the food itself: a lemon tastes sour, yet its PRAL is −4.0, so it is alkalizing. Your diet does not change your blood pH. It does change how much acid your kidneys have to deal with.

Broccoli: boiled, fresh

Same food, different state. All values per 100 g.

Goes well with

Frequently Asked Questions

Is broccoli acidic? +

It depends on what you mean by acidic. The pH describes the food itself, for example how sour it tastes. The PRAL describes what it leaves behind after digestion: Broccoli (boiled) has a PRAL of −1.3 per 100 g, so it counts as alkaline in your daily acid-base balance.

How much broccoli do I need for a noticeable effect? +

A serving (150 g) of broccoli adds −1.9 to your daily balance. For comparison: an egg is around +5.4, a slice of cheese around +6. So one serving of broccoli roughly offsets one of them.

Why is broccoli alkaline even though it is not a typical alkaline food? +

The PRAL depends on the minerals left over after digestion, not on taste or pH. Broccoli provides more potassium, magnesium and calcium than phosphorus and protein, so the balance is negative (−1.3).

Broccoli, boiled or fresh: which is more alkaline? +

Broccoli (boiled) is at −1.3, Broccoli (fresh) at −6.1. So the "fresh" version is more alkaline. Differences come from water content, cooking water or concentration during drying.

Compare all Vegetables & Salad: Vegetables & Salad table. Common questions are answered in Acidic or Alkaline?, and the PRAL calculator adds up a whole meal.

Source: Basentracker food database (PRAL according to Remer & Manz, calculated from protein, phosphorus, potassium, magnesium and calcium per 100 g). This information does not replace medical advice.