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Pollen (from the Greek "pales" = "flour" or "dust") is the set of tiny grains produced by angiosperm flowers. It is the bee's main protein source, nectar is the source of carbohydrates and pollen is the source of proteins, minerals and lipids.


Pollen  is nature's most complete and valuable food, contains a large proportion of proteins (16 to 40%) containing all known essential amino acids, antioxidant vitamins, rich in beta-carotene such as pro-vitamin A, vitamin C and vitamin E,  it is also rich in B-complex vitamins, it is also rich in mineral trace elements, fiber, plant hormones and has a nutritional value far superior to meat or soy protein.

How to use:

The recommendation is to ingest 5 grams per day, the equivalent of a tablespoon, but it does not need to be pure, it can be consumed with fruits, vitamins, yogurt.

Precautions when consuming:

People sensitive to pollen should not use the product. In case of allergic reaction, discontinue use...

Risks of overconsumption:

There are no concrete reports, but attention should be paid to the occurrence of allergic reactions.


After landing from flower to flower and removing the pollen, the bees return to the hive loaded. Every acorn, as experts say, or little yellow ball attached to the paw is the purest pollen. With each flight that a bee makes, it returns to the hive with two pollen balls. And they are tireless, making 80 flights a day. This means that each bee produces 160 pollen balls. To collect pollen, beekeepers use a kind of screen at the entrance to the hive. The holes are so narrow that, in order to get through, the bees are forced to drop the little grains outside.

But not all pollen is collected. As the screen also has larger holes, two thirds of the food extracted from the flowers goes inside the hive and becomes the bees' bread.



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