Recently, an interest in functional foods has been increasing. It was recommended placing a short definition. Therefore,we performed research on the chemical functions and antioxidant ability of broccoli. This research is vital for preparing themost favorable conditions and environment for highly-functional broccoli. Broccoli produced after applying sprouting andlight sources were used for research. The chemical properties of the broccoli, including composition, free sugar, citric acid,mineral and vitamin (A, C, E) content, were analyzed. In addition, the ability of broccoli compounds to reduce total phenoliccompounds, SOD-liked activity, EDA (electron donating ability), and hydroxyl radicals were inspected. Total analysis reliedon the SAS (statistical analysis system). Broccoli sprouts produced through plant factory system’s photosynthesis, treatedunder different light sources, had superior amounts of crude protein, crude fat, and crude ash, compared to normal sproutsunder fluorescent light. Is it a facility or does it refer to the inner metabolism of the cell? Broccoli sprouts under red light hadsuperior amounts of glucose, fructose, malic acid, and oxalic acid, while broccoli sprouts under turquoise light had superioramounts of citric acid. Broccoli sprouts under white light had superior amounts of various minerals, such as potassium,magnesium, and sodium. In terms of antioxidant activity, data from the plant factory system shows an increase in EDAantioxidants (1.63 mg/mL, 30.82%). Sprouts applied with turquoise light had superior amounts of hydroxyl radicalscavenging (65.62%), and sprouts applied with white light had superior amounts of activated SOD-like activity (52.69%).Research on dehydrated broccoli sprouts showed that sprouts dehydrated with cold air had superior amount of malic, citric,oxalic acid compared to sprouts dehydrated with hot air. In terms of vitamin levels, sprouts dehydrated with cold air had fivetimes the normal amount of vitamin A and E, whereas sprouts dehydrated with hot air had higher amounts of vitamin C.Dehydration at low temperature also produced a higher amount of activated antioxidants (1.6 mg/mL of activatedantioxidant ability, 63.04% of SOD-like activity, and 67.76% of hydroxyl radical scavenging). Our results show thatantioxidant ability can vary by the type of photosynthesis and temperature level in which the sprouts are dehydrated.Therefore, thorough foundational data is required to product the most functional broccoli.