The aim of this study was to determine the pollen and chemical composition of four types of bee pollen, collected in The Cafetal, Cayaltí (Lambayeque, Perú), a rural area of Perú seasonally dry forest. Bee pollen was collected directly from the hives and classified into four groups of colors: yellow, orange, cream and gray. Pollen analysis revealed the presence of pollen in species: Acacia macracantha Humboldt & Bonpland, Encelia canescens Lamarck, Momordica charantia L. and Prosopis pallida (Humboldt & Bonpland ex Willdenow) H.B.K. The pollen of P. pallida was predominant in the gray (98,1%) and yellow (87,7%) bee pollen; while pollen of E. canecens was predominant in the orange (72,7%) and cream (50,0%) bee pollen, respectively. A great diversity in the pollen morphology (polyad, oblate spheroidal and prolate spheroidal), scultural elements (psilate, echinate and reticulate) and openings (tricolporate and stephanocolpate) was observed. The moisture (8,8 - 13,8%), ash content (2,1 - 3,2%), calcium (6,4 - 12,4%), vitamin C (208 - 504 mg), total and reducing sugars (35 - 49,7 y 22,4 - 26%, respectively), fat (0,15 - 0,18%) and proteins (13,7 - 17,3%) was determined, showing significant variations depending on the color of bee pollen. The nutritive value was higher in the gray bee pollen reaching the value 3.51; in this color was predominant P. pallida pollen.