Researchers hoping to find methods of improving the diets of sub-Saharan Africans have found that yellow cassava roots contain up to 20 times more vitamin A than whiter varieties.

A study published in the journal The Plant Cell determined that the genetic difference between the darker and lighter colors, and thus between the radical disparities in vitamin A, lies in a single nucleotide polymorphism.

Cassava is a starchy, tuber-like crop consumed by millions of Africans. It is the third largest source of dietary carbohydrates in the world, according to a paper in the journal Plant Disease. However, many varieties of the plant contain low levels of vitamins, contributing to nutrient deficiencies.

Recently, researchers discovered that yellow cassava roots contain far more vitamin A than previously thought. The mutation of just one link, or nucleotide, in the plant’s DNA accounts for this difference.

Scientists have concluded that consuming yellow cassava may lead to healthier nutrient levels, adding that it may help international relief efforts aimed at helping millions of underfed Africans.

Cassava roots may also provide health conscious individuals with a good source of calcium, phosphorus and vitamin C.