In addition to water, which in order constitutes 20–30% and 6–8% of the content of recently collected and dried bee pollen, bee pollen contains around 200 chemical compounds. Like other bee products, its composition varies considerably according to botanical origin. Carbohydrates account for the most abundant ingredient (18.50–84.25%), and reducing sugars such as glucose, fructose, and sucrose constitute the vastest majority (13–55%). Other major elements include proteins and essential amino acids (5–60%), unsaturated and saturated fatty acids (0.15–31.26%), crude fiber (0.3–20%), nucleic acids (especially RNA), and various minerals (e.g., potassium, phosphorus, calcium, magnesium, zinc, copper, manganese, and iron) [36,83,84,85,86]. In addition, its average total phenolic content is 30.59 mg gallic acid equivalents (GAE)/g, but again it varies considerably based on floral origin (0.69–213.20 mg GAE/g) [86]. Moreover, bee pollen is abundant in both water- and fat-soluble vitamins e.g., β-carotene (vitamin A precursor), ascorbic acid (C), tocopherol (E), folic acid (B9), and other vitamin B, especially niacin. Bee pollen contains other elements that still need to be explored (2–5%) [83]. Therefore, bee pollen represents a perfect whole health-promoting food. In fact, comparisons of the percentages of nutrients in bee pollen with daily required intake of an adult individual revealed that few grams of bee pollen can meet daily human nutritional requirements [83,84].