The “chemical food component” facet provides an overall branch for facets that cover carbohydrates, proteins, lipids, minerals, vitamins and secondary metabolite and additive classes. Much of this content ultimately yields CHEBI chemical entities, but organized from a food hierarchy perspective.

In 2021 FoodOn will be incorporating upcoming work from the Southern Cross University Crop Dietary Nutrition Ontology ontology for proteins, carbohydrates, lipids, minerals, etc. which will align with USDA Agricultural Research Service nutrient identifiers and FAO INFOODS nutrient measures.