The components of the food related to the "deliciousness" are usually evaluated by componential analysis. The
component content and type of components in the food are determined by this analysis. However, componential analysis
is not able to analyze measurements in detail, and the measurement is time consuming. We propose a method to measure
the two-dimensional distribution of the component in food using a near infrared ray (IR) image. The advantage of our
method is to be able to visualize the invisible components. Many components in food have characteristics such as
absorption and reflection of light in the IR range. The component content is measured using subtraction between two
wavelengths of near IR light. In this paper, we describe a method to measure the component of food using near IR image
processing, and we show an application to visualize the saccharose in the pumpkin.