It is definitely true that both egg whites and yolks are extremely helpful to our body. Due to many minerals, protein, fats, and other nutrients, eggs are beneficial to maintain human life. However, the nutritional value varies subtly depending on whether it is white or yolk. In fact, some people eat only egg whites after learning that the yolk increases blood cholesterol. On the other hand, some people eat only the yolk because it is said to contain nutrients.
We need to know what exactly is in yolks and whites. It will be helpful if you plan your diet or control overall health conditions while eating eggs. What are the nutritional differences between egg whites and yolks?

Egg whites
Egg whites are rich in protein. An egg white contains 3.5 g of protein and almost no fat. For those who build up muscles, eating white is a lot helpful. Egg whites also produce digestive hormones and help with overall growth and development. It contains many important proteins, and the separated proteins can be used in the pharmaceutical industry after modifications (1). Essentially, egg white proteins such as ovomucoid and ovalbumin resist thermal heating, and protein-derived peptides in the gut play a substantial role in the first line of immunological defense, immune regulation, and normal body functioning (2).
According to the American Heart Association, eating one egg or two egg whites a day is recommended. However, the amount of white you can eat daily depends on what kind of food you consume that day. If you eat low-protein foods, you should fluidly increase the amount of white eggs.

Egg’s yolk
Most vitamins and minerals in eggs are concentrated in the yolk. The yolk is a good source of vitamin B groups likes B12 and vitamin A, D, E, K, and folate. It is also rich in minerals such as iron and zinc, and contains a lot of omega-3 fatty acids and phospholipids that make the brain and nerve tissue. Choline, a water-soluble vitamin in the yolk, inducts the secretion of acetylcholine, a neurotransmitter in the brain. It improves functions linked to memory and muscle control.
Eggs are a major source of dietary cholesterol in the typical Western diet; one large egg yolk contains approximately 200 mg of cholesterol. The problem is that yolks contain fat harmful to blood vessel health. The yolk contains some unsaturated fats, and therefore, yolks are higher in calories and contain dietary cholesterol than egg whites. The recommended daily intake of cholesterol is usually around 300 mg, but eating two eggs easily exceeds that standard.

Problems?
Eggs are an affordable source of protein and many good nutrients. But, in a certain point of view, eggs may be too high in cholesterol and may affect the rise of their levels in the blood. Some research indicates there might be a correlation between eating eggs and cardiovascular diseases. However most people in good health eat around 7 eggs a week without any risk of it. Of course, a study shows that daily egg consumption and blood cholesterol are unrelated. Recent findings are inconsistent regarding the possible relationship between egg consumption and CVD mortality and morbidity (3).
However, look at the background of these findings. In that case, there is a difference in the study participants’ usual cholesterol intake. For those who already eat a lot of cholesterol from foods other than eggs or have diseases such as hyperlipidemia, it is right to be careful about eating yolk. And if you have diabetes, eating over 7 eggs a week may increase heart disease risk.

Both egg whites and yolks are clearly beneficial to health. This is due to the fact that eggs contain minerals like protein, fat, phosphorus, calcium, and iron, as well as nutrients necessary for human life, such as vitamins A·B1, B2, D·E. For those who already eat a lot of cholesterol from foods other than eggs or who have diseases such as hyperlipidemia, it is right to be careful about eating yolk

References
1) E.D.N.S. Abeyrathne *, H.Y. Lee *, D.U. Ahn * †. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents – A review. Poultry Science, Volume 92, Issue 12, 1 December 2013, Pages 3292-3299.
2) Sophie Réhault-Godbert *ORCID, Nicolas Guyot and Yves Nys. The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients 2019, 11(3), 684.
3) Sharayah Carter,1 Elizabeth S. Connole,1 Alison M. Hill,2 Jonathan D. Buckley,1 and Alison M. Eggs and Cardiovascular Disease Risk: An Update of Recent Evidence. Curr Atheroscler Rep. 2023; 25(7): 373–380.