But whole eggs, specifically their yolks, have long been ridiculed because of their fat and cholesterol content. So in the 1990s and 2000s, when people tossed food containing fat and dietary cholesterol, the egg yolk went with it.

In 2015, the U.S. Dietary Guidelines lifted the 300-milligram (mg) daily limit of dietary cholesterol based on recent research that suggests it doesn’t increase the risk of heart disease. So what does that mean for eggs, which have 200 mg of cholesterol?

Chicago-based sports dietitian Allison Koch, M.S., R.D., C.S.S.D., weighs in.

The Claim:

For years, people thought that the dietary cholesterol in the egg yolk increased blood cholesterol levels, which could boost your risk of heart disease. Plus, research showed that saturated fat-the fat in egg yolks-was linked to increased risk of heart disease.

As a result, people- including athletes-ditched the yolk for the whites, which are made up of protein and water, says Koch.

The Evidence:

Let’s take a look at the nutritional profile of the mighty egg.

A large egg contains about 6 grams of protein, 13 vitamins and minerals-including vitamins D and E-5 grams of fat, including 1.5 grams of saturated fat, and 70 calories.

An egg white (2 tablespoons) has 3 grams of protein, only two minerals-potassium and sodium-and 17 calories.

And while an egg yolk has 4 grams of protein, the yolk carries the bulk of the nutrition, says Koch, including choline for eye and brain health. And yes, the cholesterol, too.

As for the link between cholesterol and heart disease? When looking at eggs as source, the evidence just doesn’t add up. A 2013 report published in the American Journal of Clinical Nutrition, which looked at more than a dozen studies, found that in healthy individuals, eggs were not associated with an increased risk of heart disease or death related to heart disease.

And a large study published in the Journal of the American Medical Association found that one egg a day is unlikely to contribute to heart disease.

The Verdict:

Skip the carton of egg whites and crack open a real egg instead-you won’t be putting your heart at risk.

“Dietary cholesterol has gotten a bad rap, and eggs are high in cholesterol, so the egg yolk got a bad rap,” says Koch. “But over time, research has shown that we don’t have to be as concerned about the cholesterol in food-that the link between dietary cholesterol and blood cholesterol isn’t as clear-cut as we thought. We should be more concerned about trans fats and saturated fats.”

So heat up the skillet and throw on a whole egg for that postride breakfast. The protein will help your muscles recover, and that feared-but-misunderstood fat will help your body absorb the egg’s vitamins D and E.

But don’t go full-on Gaston in Beauty and the Beast-famous for not only trying to kill the Beast, but also for eating four dozen eggs as a lad and then another dozen as a grown man.

“This sounds cliché but it’s about everything in moderation,” says Koch. “You shouldn’t be having four-egg omelets on a daily basis. But one egg a day is totally fine.”

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And while recent research suggests that saturated fat isn’t as bad as we once thought either, it’s still something to keep in check, says Koch. The U.S. Dietary Guidelines recommend keeping your calories from saturated fat to less than 10 percent per day.

Eating the yolk may also help athletes better maintain their weight, thanks to its protein content, says Koch, and help them build more muscle than consuming just the whites.

“The benefits of eating the whole egg outweigh the risk of consuming its cholesterol and fat,” says Koch.