It's all a matter of choice, I suppose.
Here, I scammed these charts from CalorieKing so you can make a comparison.
If saturated
fat and cholesterol isn't a concern, then go for it.
But I like the white simply because it's odorless and tasteless and mixes with most anything and I don't see any benefit to the yolk.
Of course, the white has to be partially cooked before you can get any benefit from it. The trick is to soft cook the egg until the white just starts to coagulate. Then you're home free. Takes a bit of practice to get it right.
That's why I was asking about those places selling egg whites. They're already heat treated so you can chug them straight from the jug or mix them in a shake. They're suppose to be 100% digestible.
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