In a world filled with misinformation about nourishment, somehow many people now erroneously think that the egg yolk is the worst part of the egg, when in reality, the yolk is the healthiest part of the egg.
By throwing out the yolk and only eating egg whites, you are basically throwing out the most nutrient dense, antioxidant rich, mineral and vitamin loaded part of the egg. The egg whites are nearly devoid of nutrients when compared to the yolks.
Even the protein in egg whites is not as strong without the yolks to balance out the amino acid profile and make the protein more bio available.
The egg yolks of hens are loaded with healthful omega-3 fatty acids. Yolks contain over ninety percent of the calcium, iron, phosphorus, zinc, thiamine, vitamins B6 and B12, folic acid and panthothenic acid of the egg. The yolks contain all the fat soluble vitamins A, D, E and K present in the egg, as well as all the essential fatty acids.
It is essential to eat good cholesterol as if you do not eat enough cholesterol, the body only produces more since cholesterol has lots of significant vital functions to be performed within the body.
There have been lots of reports recently that indicate that eating whole eggs really raises your good cholesterol or high density lipoprotein to a greater level than low density lipoprotein or bad cholesterol, thus improving your overall cholesterol ratio and blood chemistry.
Some research also suggests that the egg yolk is a good source of protein as it helps to fight diseases, is good for your eyes and hair and helps to build muscle mass as well. It is particularly beneficial for people suffering from anaemia and low blood pressure.
The yolks contain the anti-oxidant lutein as well as other antioxidants that might help protect you from irritation in your body, giving you yet one more reason to believe why the yolks are now actually good for you, and not detrimental.