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Data taken from the USDA Nutrient Database for Standard Reference, Release 15. AA and DHA data from NutritionData.Com. Since the article was written, the USDA has published revisions. The latest, Release 17, can be found here.
As you can see from the table, the yolk contains 100% of the carotenoids, essential fatty acids, Vitamins A, E, D, and K (6 items). The white does not contain 100% of any nutrient.
The yolk contains more than 90% of the Calcium, Iron, phosphorus, zinc, thiamin, B6, folate, and B12, and 89% of the panthothenic acid (9 items). The white does not contain more than 90% of any nutrient, but contains over 80% of the magnesium, sodium, and niacin (3 items).
The yolk contains between 50% and 80% of the copper, manganese, and selenium, while the white contains between 50% and 80% of the potassium, riboflavin, and Protein.
It should also be kept in mind that the yolk of an egg is smaller than the white. Where the white contains a slim majority of nutrients, such as protein, this is not due to a greater concentration in the white, but simply to the fact that there is more white in the egg than yolk.
I'll take my chances Besides, our bodies need fats, and we won't be eating enough that we'll consume dangerous amounts