See https://sante.gouv.fr/IMG/pdf/bilan_etudes_pilotes_nutri-score_rhf.pdf

For a recipe where we have a quantity of raw ingredients, we need to apply those factors:

• the ratio of what is effectively eaten
• the reduction of water when cooking (or the reverse: addition of water when we cook pasta, rice etc.)

Those factors should probably not be used for food products: we can assume that ingredients % are listed for the prepared (e.g. cut and cooked) ingredients.