Naturally contained curucumin in pre-cooked carried curry packed in a plastic bag or canned and grape skin color in red wine were determined. The results showed that curucumin in one portion of the curry samples have been contained the amount of correspond to 0.3～6 times of acceptable daily intake (ADI) for a man of 50Kg weight, and the amount of grape skin color in the wine corresponded to 3/4 of the ADI. In contrast , artificial color of food red No. 102 in a pickled ginger tuber (Benishoga) and mixture of food blue No. 1 and yellow No.4 in the syrup for shaved ice have been only contained the amount bellow 1/100 of the ADI
