The comparative analysis of the seeds of bacuri and bacuripari show,with respects to the fat content, diferences in the quantitative composition of theirs fatty acids (palmitic 44,2:42,3, palmitoleic 13,2:1,0, stearic 2,3:4,6, oleic 37,8:39,9 and linoleic acids 2,5:12,2; %:%, respectively), and the fact that tripalmitin is present in the fatty extracts of bacuri seeds, in appreciable quantities (10%). These fats, especially from bacuri seeds, can be recommended as alternative sources for industry.