The increased risk of infection and related complexities are directly related to nutritional deficiencies, so monitoring of nutritional status of an infected patient is crucial to avoid severity of infection of COVID due to rapid decline of nutrients in their critical state.Due to potential role and beneficial clinical outcomes of nutritional interventions, nutritional status of infected individuals must not be overlooked. Variations in dietary habits in different ethnicities can be considered as contributory factor for differences in COVID cases and death rates in different geographical regions of the world. For example, broccoli protein hydrolysate showed prominent ACE inhibitory activity and subsequent hypotensive effects. Many other nutrients and dietary approaches affect ACE levels, with some foods having enhancing activities and others having ACE inhibitory activities. Hence, it is vital to maintain a healthy nutritional status.Currently, there is scarcity of knowledge about reliable COVID diet that reduces the incidence and mortality due to COVID.Due to lifestyle changes, like social isolation and restrictions in movements, noncommunicable diseases may increase to alarming level that is already a major problem for global health systems. To maintain robust immune system at this difficult time, maintaining a healthy diet and proper nutrition is an exclusive way to minimize the crises. As virus may affect other organs as well, optimum nutritional status is essential for protection against viral infections. Many of these dietary components contribute in wideranging physiological functions in the body in present COVID pandemic crises.Intake of whole grains should be preferred because grains with minimal processing maintain their nutritive values, while refining of grains results in reduction of dietary fibers and numerous bioactive compounds.Although cereal grains are a major source of energy and designated as a staple food in many countries, surprisingly little attention was given to the quality of cereal grains to specify their use in refined form or as a whole grain form in dietary recommendations.Whole grains are complete grains with bran and germ as well; therefore, they still remain naturally rich in valuable chemical sell Hexanal constituents.Whole grains are defined as comprised of grain with intact, flaked, cracked, or ground caryopsis whose major components, the germ, endosperm, and bran, are present in natural proportion as in the intact grain. The grains are resorvoir of carbohydrates and provide reasonable proportion of proteins and lipids and also rich source of important vitamins and minerals.Whole grains are also valuable source of bioactive molecules and dietary fibers, which increase the interest to use them in the development of highvalue food products with enormous healthy outcomes. Recently, whole grains become more important in dietary guidelines due to the discovery of their effective role in prebiotic activities for gut microbiota, important for immunity and wellbeing of the host. Moreover, ample quantity of whole grain consumption is beneficial in lowering risk of multimorbidities. The nutritional components of grains may vary due to differences in agroclimatic conditions and cultivar selection, but despite variations, they play a fundamental role in controlling lipid levels in blood, glucoseinsulin homeostasis, and gastrointestinal health to promote health and reduce the chances of developing lifestyle related diseases, predominantly obesity, diabetes, cancer, and cardiovascular diseases.