Box-and-whisker plots or simply boxplots are powerful graphical representations that give an overview of a data set. In this work five different examples illustrate the applications of boxplots in food chemistry. The examples involve relative sweetness of sugars and sugar alcohols with respect to sucrose, the potassium content of fruits and vegetables, amino acid content of egg white and yolk, chemical composition of freshwater and saltwater fish, and change in fatty acid composition of soybean oil through traditional cultivation or genetic engineering techniques. Readers are guided to identify through boxplots key features present in some foods associated with inorganic elements and molecules. It is certainly an interdisciplinary way of studying concepts of statistics, nutrition, and chemistry.