In recent times, advances in the health views of many micronutrients, such as carotenoids, flavonoids, anthocyanins, phenolics, minerals, and molecular-level vitamins have opened a new horizon in the nutrition field. In Vietnam, spice vegetables have long been popularly used in daily meals, increasing the sense of taste of the food as well as taking advantage of the therapeutic properties that are beneficial to their health. Among them, Coriandrum sativum L. is most commonly used because of its attractive aroma and medicinal potential. These vegetable have anti-inflammatory, hypoglycemic, and alleviated gastrointestinal tract problems, and they also show significant cancer-fighting potential. In this research, the leaf extract of Coriandrum sativum L. was tested for preliminary qualitative phytochemical composition, assessing phenolic content by the Folin-Ciocalteu method, flavonoid by aluminum chloride method and activity oxidation resistance (DPPH-2, 2-diphenyl-1-picrylhydrazyl). The results illustrated that the presence of components such as tannins, and saponin. Besides, the total phenolic and flavonoid content were determined as 113.08 mgGAE/g DW and 72.64 mg QE/g DW, respectively. The antioxidant activity obtained with IC50 value were 78.309 ug/ml (DPPH) and 54.489 ug/ml (ABTS). This result shows the effectiveness of Coriandrum sativum L. in increasing antioxidant foods in daily meals.