Eggs generally weigh about 57 g. About 31 percent of the total egg weight is composed of the yolk, while 58 and 11 percent are composed of the egg white and shell, respectively. Both the yolk and the egg white contain a rich supply of high-quality protein. The yolk contains slightly less protein than the egg white and much less fat and cholesterol, but it also contains a much wider vitamin and mineral profile.
Egg Protein Composition
One large egg contains 6.3 g protein. Of these 6.3 g, 2.7 g exist in the yolk, while 3.6 are located in the egg white. Most adults need a minimum of 50 g protein each day, so if you consume just the egg yolk, you would get about 5 percent of your daily protein needs.
Protein Calories
About 10 to 15 percent of your total calories should come from protein. If you consume a standard 2,000-calorie diet, you would need 200 to 350 calories from protein each day. Protein contains 4 calories per 1 g, so if you just consume the egg yolk you would receive about 11 calories from protein.
Fat Differences
A large egg contains about 4.8 g fat. Of these 4.8 g, 4.5 are located in the yolk, or more than 90 percent of the egg's total fat content. Similarly, a large egg contains 185 mg of cholesterol, all which exist in the yolk. All the egg's 1.6 g of saturated fat are located in the yolk as well. However, the yolk contains the majority of the egg's 2.8 g of healthy unsaturated fats.
Micronutrient Differences
While the egg white contains most of the egg's protein and much less fat, the yolk stores most of the egg's vitamins and minerals. The egg yolk contains 100 percent the recommended dietary allowance for vitamins, A, E, D and K, and at least 90 percent the RDA for calcium, iron, zinc, phosphorous and the B-vitamins thiamine, niacin, folic acid and vitamin B12. The egg white does not contain over 90 percent the RDA for any one nutrient.
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