Training & Nutrition - Chicken egg-white omelet.

A few days ago, I had a chicken eggwhite omelet. It tasted different, but in a good way. However, I'm unsure if that's any healthier than a turkey egg-white omelet.

Advice?

Where are you sourcing turkey eggs?

I think you're missing some significant nutritional value by eliminating yolks.

I've heard that before. Isn't that pretty hotly debated?

Here's a quick run down of what you get from each part:
(from the USDA Nutrient Database)

http://img399.imageshack.us/img399/456/eggszc2.jpg

So while the yolk has a lot of the core nutrients, can't those be taken in later in the day through other meals, while keeping fat lower?

I know that not all fats are bad...

Chicken wings
Chicken wings
Hot dogs and bologna
Chicken and macaroni
Chillin with my homies

Well, you know that the fat is in the yolk, and you know the difference between the fats. If you were keeping the yolks, there could be a difference between the overall egg composition. Some farmers are creating "designer eggs" by giving their birds different types of feed in an attempt to raise omega 3 content, "heart healthy fats," etc. However, since you're only eating egg-whites, most albumin is created equal, assuming quality (grade) is equal as well.

Ive always eaten the whole egg, minus the shell of course. The only reason I ever heard of for avoiding the yolk was cholesterol related which is probably debunked by now anyways. Are people now avoiding yolks due to fat? And what kind of fat is in a yolk?

I look at that list and still wonder why anyone would skip the yolks. How much fat is one avoiding by having 2-3 eggs but only eating the whites?

Isn't an egg only about 75 calories ? Too much good stuff in the yolk to just toss it.

I often walk the line here. I'll have one real egg and scramble it with some quasi-egg white in a carton stuff (read the label). This offers a significant boost in lean protein while offering the nutrients of the yolk and some fat for the fat soluble vitamins.