The ob jective of this study was to analyze the nutrition content, antioxidant activity, mineral b ioavailab ility and amino acid composition of a b ee pollen snack b ar. This study was a pure experimental study along with complete randomized design. The treatment factor was the addition of b ee pollen which resulted in five formulas. The product was made from Sormeal, rice crispy, chocolates, dates, cashews and b ee pollen. Formula F3 with the addition of b ee pollen of 10% was analyzed for its nutrient content, antioxidant activity and availab ility of Fe and Zn. The F3 formula contained 5.91% water, 1.72% ash, 11.30% protein, 16.52% fat and 64.52 carb ohydrate. The antioxidant activity test of the product was 10.77 mg ascorb ic acid/g sample. Meanwhile, the b ioavalaibility of Fe and Zn of the product were 17.02 and 6.84 mg/kg, respectively. This product can b e considered as a nutritious snack that could improve imunity and potentially improve school-aged children learning performance.