Nutrition Profess PCL (BKK:NUT)
Thailand flag Thailand · Delayed Price · Currency is THB
4.060
-0.020 (-0.49%)
At close: Mar 9, 2026

Nutrition Profess PCL Balance Sheet

Millions THB. Fiscal year is Jan - Dec.
Fiscal Year
FY 2025 FY 2024 FY 2023
Period Ending
Dec '25 Dec '24 Dec '23
Cash & Equivalents
372.69149.29124.21
Short-Term Investments
7.734.063.74
Cash & Short-Term Investments
380.42153.35127.95
Cash Growth
148.08%19.85%-
Accounts Receivable
35.6448.3348.53
Other Receivables
1.531.861.95
Receivables
37.1750.1950.48
Inventory
101.15112.9126.12
Prepaid Expenses
9.3314.039.29
Other Current Assets
0.180.070.05
Total Current Assets
528.25330.54313.89
Property, Plant & Equipment
133.22134.66164.52
Other Intangible Assets
2.43.152.81
Long-Term Deferred Tax Assets
13.5211.29.11
Other Long-Term Assets
12.2615.628.46
Total Assets
689.65495.17498.79
Accounts Payable
3.028.265.31
Accrued Expenses
42.2342.937.33
Current Portion of Leases
24.3222.5922.25
Current Income Taxes Payable
3.9110.4511.08
Current Unearned Revenue
17.1417.793.23
Other Current Liabilities
20.6127.6520.07
Total Current Liabilities
111.24129.6499.26
Long-Term Leases
66.4173.0891.55
Pension & Post-Retirement Benefits
14.7111.447.89
Other Long-Term Liabilities
1.771.341.14
Total Liabilities
194.13215.49199.84
Common Stock
6041.541.5
Additional Paid-In Capital
256.9430.1530.15
Retained Earnings
188.67218.11238.28
Comprehensive Income & Other
-10.08-10.08-10.98
Shareholders' Equity
495.52279.67298.95
Total Liabilities & Equity
689.65495.17498.79
Total Debt
90.7395.66113.79
Net Cash (Debt)
289.6957.6814.15
Net Cash Growth
402.23%307.50%-
Net Cash Per Share
2.790.690.17
Filing Date Shares Outstanding
1208383
Total Common Shares Outstanding
1208383
Working Capital
417.01200.9214.63
Book Value Per Share
4.133.373.60
Tangible Book Value
493.13276.52296.14
Tangible Book Value Per Share
4.113.333.57
Land
4.564.564.56
Buildings
31.7728.4626.78
Machinery
108.481.874.28
Construction In Progress
0.930.551.92
Source: S&P Capital IQ. Standard template. Financial Sources.