For almost a century, there has been a debate about the cholesterol found in egg yolks and whether they are okay to eat. But that question becomes moot if you opt for cholesterol-free egg whites. Those who opt to go yolkless can still enjoy several significant nutritional benefits.
Kanter noted that egg whites are good sources of riboflavin and selenium. Additionally, each egg white contains 54 milligrams of potassium, an essential mineral of which most Americans do not get enough, and 55 mg of sodium. Sodium gets a bad rap, but a moderate amount of it (about 1,500 mg per day, according to the Institute of Medicine) is essential for body functioning.
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