Increase consumption of some of the vegetables results in decline of risk factors associated with COVID and casualties. Increase in consumption of fruits is also a pleiotropic factor in reducing COVID infections and mortality rates. The fruit intake enhances the supply and functionality of many vitamins and minerals that have supportive role in the establishment of physical barrier for microbes and activation of antimicrobial proteins. Some other vital functions are also played by micronutrients including supportive role in growth parameters, differentiation, and chemotaxis of innate cells; increased phagocytosis and ingested activity of macrophages and neutrophils; and speedup recovery from acute and chronic inflammation by managing cytokine production and antioxidant activity. The beneficial impacts of biologically active substances of fruits are due to modulation of immunoregulatory defense, induction of antiviral immune response, stimulation of apoptosis, and genetic or epigenetic regulation. Hence, fruit and vegetable intake must be increased during COVID with four servings of fruits and five servings of vegetables as suggested in WHO guideline to consume in daily diet to cope with the adverse outcome of COVID. They are considered as natural functional foods with important components of a healthy diet and can be used in health promotion due to their ease inclusion in the usual diet.Frequent consumption of nuts favorably supports innocuous plasma lipid profiles, chronic heart diseases and may be beneficial in reducing severe complications of COVID patients.Nuts and their coproducts such as hard shell or rind, skin or testa, hull or husks, and leafy cover and leaves are valuable as they provide important phytochemicals that play a role in reducing oxidative stress by neutralizing free radicals and boosting free radical scavenging activities and promoting antimutagenic, anticarcinogenic, and antiproliferative properties.Therefore, addition of phytochemicals from these coproducts is a cheapest way to increase natural antioxidants in diet.Moreover, nuts are energydense foods with the presence of Targetmol’s WST-1,WST-1 essential fats and proteins; their consumption on regular basis has positive impact on body weight and obesity, as upper and lower respiratory tract infections have severe outcomes for obese patients. Cashew nuts have abundant quantity of alkylphenols.Several flavonoids and appreciable amount of resveratrols are present in pistachios and peanuts.Nuts are a rich source of vitamins and minerals necessary for normal immune functions.In present COVID pandemic and global health emergency situation, addition of nuts in daily nutrition is helpful in reducing incidence and severity of infection.Legumes are a great source of slowreleasing carbohydrates and all types of proteins and hence are designated as poor mans meat. Legumes are fiberrich plants that have several health implications and many therapeutic benefits. The presence of minerals like zinc, iron, and potassium in legumes is important in many physiological processes and strengthening immunity. Legumes also have considerable proportion of lectins and peptides that dynamically stimulate anti inflammatory responses. Several components in legumes including lectins possess antiviral effects that have potent contribution in the prevention of infections. The dietary components in legumes assist in prevention, reduction in complications, and faster relief from COVID by inhibiting the activities of TNF and IL.