Is Broccoli (Boiled or steamed) Safe for Kidney Stones? (Safe)
mg oxalate
per serving
Serving: 1/2 cup (60 g)
Verdict: 🟢 Safe
Per 100g: 7 mg
Data: Harvard T.H. Chan SPH (2024)
Here's the takeaway: Broccoli (Boiled or steamed) earns a Safe rating (🟢) at 4 mg oxalate per serving. Being under 25 mg means it fits comfortably in everyday eating. Keep your usual habits — adequate fluids and calcium in meals — and Broccoli (Boiled or steamed) poses no special concern.
Putting Broccoli (Boiled or steamed) in context: it lands well below the category average of 27 mg. In the database, 80% of vegetables (219 of 271) fall in the 🟢 Safe group (under 25 mg oxalate/serving). The typical vegetables here averages 27 mg oxalate per serving, so Broccoli (Boiled or steamed) runs 86% below that baseline. That places it among the lower-oxalate options in its category. Why this matters: the gap between two Safe foods can be wide — one may hold 5 mg oxalate while another sits at 24 mg. The lower one leaves more room in your day. See all vegetables rated Safe for a full side-by-side.
Why does the safe threshold matter?
The 25 mg cutoff comes from clinical guidance for stone formers. Below it, a food's oxalate contribution is small enough not to move the needle for most patients. Harvard's 2024 lab data sits behind these figures — direct measurements, not estimates. For Broccoli (Boiled or steamed), the measured oxalate value is 4 mg per 1/2 cup (Safe).
Can I eat this food every day?
If it's in the Safe zone (under 25 mg/serving), yes — it can be a regular part of your diet. For Caution or Avoid foods, frequency matters. Rotate them with lower-oxalate options throughout the week. Broccoli (Boiled or steamed) comes in at 4 mg oxalate per 1/2 cup (Safe) in the measured database.
Where does the oxalate data come from?
The numbers come from Harvard T.H. Chan SPH's 2024 laboratory measurements, published through the OHF database. Direct lab analysis, which is why they're treated as the reference values for food oxalate. Applied to Broccoli (Boiled or steamed): 4 mg oxalate per 1/2 cup — Safe per Harvard (2024).
Should I also check sodium and calcium?
Yes — oxalate alone doesn't decide stone risk. Sodium pushes more calcium into urine, and calcium from food (not supplements) helps bind oxalate during digestion. The main food page covers sodium and calcium alongside oxalate. Applied to Broccoli (Boiled or steamed): 4 mg oxalate per 1/2 cup — Safe per Harvard (2024).