At 12:00 PM -0800 2/3/02, Kimberly Rogers wrote: >Do you have the fat profile of clarified butter handy? >I would be interested to see what it is. There's a "Butter oil, anhydrous" listed in the USDA database: http://www.juggernaut.com.au/food/?f=butter&n=1003 Fatty acids, total saturated 61.924 4:0 butyric (g) 3.226 6:0 caproic (g) 1.910 8:0 caprylic (g) 1.112 10:0 capric (g) 2.495 12:0 lauric (g) 2.793 14:0 myristic (g) 10.005 16:0 palmitic (g) 26.166 18:0 stearic (g) 12.056 Fatty acids, total monounsaturated 28.732 16:1 palmitoleic (g) 2.228 18:1 oleic (g) 25.026 20:1 gadoleic (g) 0.000 22:1 erucic (g) 0.000 Fatty acids, total polyunsaturated 3.694 18:2 linoleic (g) 2.247 18:3 linolenic (g) 1.447 18:4 stearidonic (g) 0.000 20:4 arachidonic (g) 0.000 20:5 timnodonic (EPA) (g) 0.000 22:5 clupanodonic (DPA) (g) 0.000 22:6 docosahexaenoic (DHA) (g) 0.000 http://www.juggernaut.com.au/food/?f=coconut+%2Boil&n=4047 ...R.