Absolutely, moreso than spinach, kale, tofu or any other vegetable you've been told is full of iron (but has enough tannins to block absorption of iron for a week).
It's main constitutes are polysaccharides which:
- support bacterial growth in the intestine and some of these bacteria produce iron and other blood building components,
- are absorbed directly into the blood to contribute to the blood sugars (in a positive manner).
And iron which aids blood directly and minus the tannins of the leafy green vegetables which prevent iron absorption in the gut.