Aim(s): The purpose of this study was to determine the effect of nutrients on immunity levels during the SARS-CoV-2 pandemic. Method(s): In the absence of sufficient data on the effects of nutrients on SARS-CoV-2 patients, this narrative review was conducted using the terms "SARS-COV-2" OR "Covid-19" OR Corona AND Nutrient OR Vitamins OR Minerals from September 2020 to May 2021 in electronic databases (Scopus, PubMed, Springer, and Science Direct). Where articles or abstracts were published in English, all types of articles were included, as were references to previously published papers. The relevant keywords led to the identification of 80 studies. Result(s): Nutritional status is critical in developing, providing, and expressing immune responses against disease. Certain proteins have an inhibitory effect on ACE-I and result in decreased ANG-II. Omega-3 fatty acids have been shown to improve oxygenation in patients with SARS-CoV-2, whereas carbohydrates do not affect the recovery of patients infected with SARS-CoV-2. Furthermore, Vitamin A contributes to the immune system"s upregulation, and Vitamin D inhibited cytokine storms, specifically IFN-γ and TNF-α. Vitamin E may enhance the efficacy of vaccines, and Vitamin C inhibited the production of TNF-α and increased the production of IL-10. Vitamin B Complex promotes lymphocyte proliferation and evolution and protects against SARS-CoV-2 infection. In SARS-CoV-2, decreased serum Vitamin K levels are associated with decreased lung tissue elasticity. Conclusion(s): This study established that nutrients play a role in this disease. Nutrients can be critical in preventing SARS-CoV-2 infection and managing SARS-CoV-2-infected patients.