Broccoli is in the Brassicaceae family of plants which includes cress, mustard, wasabi and radish.

The scientific name for broccoli is Brassica oleracea, this is the same plant that produces cabbage, cauliflower, kale and kohlrabi.

Broccoli has been shown to contain Lipid Transfer Proteins. These are panallergen proteins which can cause allergic symptoms over seemingly unrelated food groups.

Broccoli is a high FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Broccoli is high in salicylates. Salicylates have the potential to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates.

Broccoli could be mistaken for containing lectins, but it doesn't. Cooking foods with lectins makes them more digestible and can reduce the symptoms of food intolerance.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

You may be suffering from LTP Syndrome if you have reactions to various fruits, vegetables and nuts and your reactions continue to be severe after you have discarded the peel and have cooked the food.

An intolerance to broccoli is often linked to salicylate and FODMAP sensitivity.

Common foods involved in LTP allergy include kiwi, strawberries, sunflower seeds, walnut, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach pomegranate, raspberry, tomato, grape, celery, peanut, asparagus, cabbage, chestnut, lemon, tangerine, orange, hazelnut, lettuce, lentils, lupin, green bean, pear, mustard, wheat and maize.

Note these food lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.

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