This should satisfy your curiosity.
Nutritional analysis of egg without its shell For a medium egg (Av 58g)
Constituent of Egg Amount per egg % of Reference Nutrient Intake (RNI) Amount per 100g egg
For adult female 19-50 years For adult male19-50 years
Weight1
51.6
-
-
100.0
Water
g
38.8
-
-
75.1
Energy
kjoules/ kcalories
324/78
4
3
627/151
Protein
g
6.5
14
12
12.5
Carbohydrate
g
trace
-
-
trace
Fat g
5.8
**
**
11.2
Inc saturated f.a.
g
1.7
**
**
3.2
Monounsaturated f.a
g
2.3
**
**
4.4
Polyunsaturated f.a.
g
0.9
**
**
1.7
Dietary fibre
g
none
-
-
none
MINERALS AND TRACE ELEMENTS
Sodium mg
72
4.5
4.5
140
Potassium
mg
67
3
3
130
Calcium
mg
29
4
4
57
Phosphorus
mg
103
19
19
200
Magnesium
mg
6.2
2
2
12
Iron
mg
1.0
7
11 1.9
Zinc
mg
0.7
10
7 1.3
Copper
mg
0.04
3
3
0.08
Iodine
mg
27
19
19
53
Chlorine
mg
83
3
3
160
Sulphur
mg
93
*
*
180
Selenium
mg
6
10 8 11
VITAMINS
Vitamin A mg 98
16
14
190
Vitamin D
mg 0.9
9***
9***
1.8
Vitamin E
mg 0.57
*
*
1.11
Vitamin C
mg none
-
-
none
Thiamin (B1)
mg 0.05
6
5
0.09
Riboflavin (B2)
mg 0.24
22
18
0.47
Niacin
mg 0.05
15
11
0.1
Vitamin B6
mg 0.06
5
4
0.12
Folate mg 26
13
13
50
Vitamin B12
mg 1.3
87
87
2.5
Biotin mg 10
*
*
20
Pantothenic acid
mg 0.91
*
*
1.77
1Assumes edible portion = 89%
*No RNI **No RNI, for recommendations on fat ***Beyond age 65 years
Energy value of eggs
A medium egg has an energy value of 78 kilocalories (324 kilojoules) and the consumption of one egg daily would contribute only around 3% of the average energy requirement of an adult man; 4% for an adult woman.
With their significant protein, vitamin and mineral content and relatively low saturated fat content, eggs are a valuable component in a healthy diet.
Protein
Eggs are an excellent source of protein. Egg protein is of high biological value as it contains all the essential amino acids needed by the human body. Eggs therefore complement other food proteins of lower biological value by providing the amino acids that are in short supply in those foods. 12.5% of the weight of the egg is protein and it is found in both the yolk and the albumen. Although protein is more concentrated around the yolk, there is in fact more protein in the albumen.
On the evaluation scale most commonly used for assessing protein, egg is at the highest point, 100, and is used as the reference standard against which all other foods are assessed.
Vitamins
Eggs contain most of the recognised vitamins with the exception of vitamin C. The egg is a good source of all the B vitamins, plus the fat-soluble vitamin A. It also provides useful amounts of vitamin D, as well as some vitamin E.
Minerals
Eggs contain most of the minerals that the human body requires for health. In particular eggs are an excellent source of iodine, required to make the thyroid hormone, and phosphorus, required for bone health. The egg provides significant amounts of zinc, important for wound healing, growth and fighting infection; selenium, an important antioxidant; and calcium, needed for bone and growth structure and nervous function. Eggs also contain significant amounts of iron, the vital ingredient of red blood cells, but the availability of this iron to the body is uncertain.
Carbohydrate and dietary fibre
Eggs contain only traces of carbohydrate and no dietary fibre.
Fat
11.2% of the egg content is fat. The fat of an egg is found almost entirely in the yolk; there is less than 0.05% in the albumen.
Approximately 17% of an egg’s fatty acids are polyunsaturated, 44% monounsaturated and only 32% saturated.
Cholesterol
Cholesterol and Lecithin are fat-like substances and are essential to the structure and function of all cells in the body. Cholesterol helps to maintain the flexibility and permeability of cell membranes and is also a raw material for the fatty lubricants that help to keep the skin supple. Cholesterol is essential for the production of sex hormones, cortisol, vitamin D and bile salts.
Lecithin is involved in general lipid transportation in the blood and in the metabolism of cholesterol.
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One egg has like 200 calories, the white part is healthy and the yellow part causes cholestorol

The yolk is full of cholesterol and also iron and protein not sure of what the white holds.

IncredibleEgg.org