Effect of frozen injury in flowering period on nutritional composition of Eucommia ulmoides pollen was evaluated by determination of the contents of nutritional ingredients and total flavonoids in pollen before and after frozen injury. The low temperature in flowering period didn′t have any effect on the contents of proteins, amino acids and vitamins in the pollen, and the contents of total flavonoids increased slightly, and the contents of reducing sugars increased significantly (P＜0.05) in the pollen. However, after frozen injury, the levels of free amino acids in the pollen decreased obviously, and the levels of sucrose and crude fats decreased very significantly (P＜0.01). In conclusion, frozen injury had an adverse effect on some nutritional ingredients in the pollen, and therefore appropriate measures should be taken to protect E. ulmoides pollen against such frozen injury in the process.