The fat and cholesterol is all in the yolk, while the protein is all in the white.
Egg whites are almost devoid of nutrition compared to the yolks. The protein in egg whites isn't as powerful without the yolks to balance out the amino acid profile and make the protein more bio-available.
The yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. Moreover, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids (EFAs).