In the present study, the phenolic compounds, mineral composition, of ethanol and water extracts from different Reamuria vermiculata parts (leaves, stems and roots) was investigated. The antioxidant and antimicrobial proprieties were screened using experimental and computational approaches. Results have reported that the fraction aqueous of roots had a higher amount of polyphenol, flavonoid and tanins than stems and leaves (1153.29 mg GAE/g, 308.16 mg CE/g, 31.84 mg CE/g DW) respectively. Also, the same extract has significant scavenging activity to decrease free radicals especially for DPPH (IC50 = 0.04 mg/mL), ABTS radicals (IC50 = 0.002 mg/mL) and β-carotene (IC50 = 0.06 mg/mL). In addition, the minerals K, Mg, Na, and Ca were detected as considerably high quantities in leaves. Moreover, the ethanol extract of roots exhibited an antimicrobial property against bacterial strains Listeria monocytogenes with MIC =0.0781 mg/ml, staphylococcus aureus and Bacillus subtilis with MIC = 0.3125 mg/ml. The overall results provided some valuable information that spices have powerful antioxidant and antimicrobial potentials, which could be an interesting material for industrial purposes.