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.