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The Best Alkalizing Foods and why they are the best.

Ian Hamlton

Ian Hamlton

AlkaWay Founder


Broccoli is an edible green plant in the cabbage family, whose large flowering head is used as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage”, and is the diminutive form of brocco, meaning “small nail” or “sprout”. Broccoli is often boiled or steamed but may be eaten raw.

Broccoli :

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  • Is high in Vitamin C: more than 30mg in a  single 100G serve!
  • Contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. Diindolylmethane is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.
  • contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, (though the anti-cancer benefits of broccoli are greatly reduced if the vegetable is boiled).
  •  is an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
  • has the highest levels of carotenoids in the brassica family. It is particularly rich in lutein and also provides a modest amount of beta-carotene.

    It’s also a Vitamin Powerhouse.

    Take a look!

    Vitamin A equiv.


    31 μg


    361 μg

    1403 μg
    Thiamine (B1)

    0.071 mg

    Riboflavin (B2)

    0.117 mg

    Niacin (B3)

    0.639 mg


    0.573 mg

    Vitamin B6

    0.175 mg

    Folate (B9)

    63 μg

    Vitamin C

    89.2 mg

    Vitamin E

    0.78 mg

    Vitamin K

    101.6 μg


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  1. Buck, P. A (1956). “Origin and taxonomy of broccoli”. Economic Botany 10 (3): 250–253. doi:10.1007/bf02899000. Retrieved 24 April 2012.
  2.  Stephens, James. “Broccoli—Brassica oleracea L. (Italica group)”. University of Florida. p. 1. Retrieved 14 May 2009.
  3. “broccoli”. Merriam-Webster’s Collegiate Dictionary (11th ed.). p. 156. ISBN 978-0-87779-809-5. Retrieved 9 April 2014.
  4.  “Broccoli Leaves Are Edible”. Garden Betty. Retrieved 8 May 2013.
  5.  Maggioni, Lorenzo; Bothmer, Roland; Poulsen, Gert; Branca, Ferdinando (2010). “Origin and Domestication of Cole Crops (Brassica oleracea L.): Linguistic and Literary Considerations”. Economic Botany 64 (2): 109–123. doi:10.1007/s12231-010-9115-2.
  6.  Nonnecke, Ib (November 1989). Vegetable Production. Springer-Verlag New York, LLC. p. 394. ISBN 978-0-442-26721-6.
  7. Smith,J.T. Nollekins and His Times, 1829 vol. 2:101: “Scheemakers, on his way to England, visited his birth-place, bringing with him several roots [sic] of brocoli, a dish till then little known in perfection at our tables.”
  8.  Denker, Joel (2003). The world on a plate. U of Nebraska Press. p. 8. ISBN 978-0-8032-6014-6. Retrieved 24 April 2012.
  9.  “WHFoods: Broccoli”. George Mateljan Foundation. Retrieved 11 May 2009.
  10. Understanding Nutrition, Eleanor N. Whitney and Eva M. N. Hamilton, Table H, supplement, page 373 Table 1, ISBN 0-8299-0419-0
  11.  “Diindolylmethane Information Resource Center at the University of California, Berkeley”. Retrieved 10 June 2007.
  12. “Diindolylmethane Immune Activation Data Center”. Retrieved 10 June 2007.
  13. Warwick Medical School, University of Warwick (15 May 2007). “Research Says Boiling Broccoli Ruins Its Anti Cancer Properties.”.
  14. “Broccoli chemical’s cancer check”. BBC News. 7 February 2006. Retrieved5 September 2010.
  15.  “How Dietary Supplement May Block Cancer Cells”. Science Daily. 30 June 2010. Retrieved 5 September 2010.
  16.  Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger, Markus (2014). “Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance”. Plant foods for human nutrition.doi:10.1007/s11130-014-0420-2.
  17.  “Maximizing The Anti-Cancer Power of Broccoli”. Science Daily. 5 April 2005.
  18.  “Breeding Better Broccoli: Research Points To Pumped Up Lutein Levels In Broccoli”. Science Daily. 8 November 2009. Retrieved 5 September 2010.
  19. Dixon, G.R. (2007). Vegetable brassicas and related crucifers. Wallingford: CABI.ISBN 978-0-85199-395-9.
  21.  Smith, Powell (June 1999). “HGIC 1301 Broccoli”. Clemson University. Retrieved25 August 2009.
  22.  Liptay, Albert (1988). Broccoli. World Book, Inc.
  23.  Takeguma, Massahiro (26 May 2013). “Cultivo da Couve Brócolis (Growing Sprouting Broccoli)”.


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These statements have not been evaluated by the Food and Drug Administration.

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