TBBB logo

BBB Foods Inc. (TBBB) Price To Book Ratio

PB Ratio:

16.23-0.24(-1.46%)
December 12, 2025

Summary

  • As of today, TBBB price to book ratio is 16.23, with a fall of -0.24 (-1.46%) during the most recent trading session on December 12, 2025.
  • Over the past year, TBBB PB ratio has dropped by -0.14 (-0.86%).
  • TBBB PB ratio is now -15.29% below its all-time high of 19.16.

Performance

TBBB PB Ratio Chart

Add series to chart
Add series to chart(max: 6)
company, ETF, index, featured screener or watchlist
series name
Suggested series

Highlights

Range

OtherTBBBvaluation metrics

PB Ratio Formula

P/B =  
Price
Quarterly Book Value

TBBB PB Ratio Trends

PeriodPeriodPB RatioPB RatioPricePriceMarket CapMarket CapPE RatioPE Ratio
1D1 Day-1.5%-1.5%-1.5%-
1M1 Month+13.1%+13.1%+13.1%-
3M3 Months+26.1%+26.1%+26.1%-
6M6 Months+15.3%+23.1%+23.1%-
YTDYTD-0.7%+16.7%+19.4%-
1Y1 Year-0.9%+12.8%+15.4%-
5Y5 Years----

TBBB PB Ratio Highs & Lows

PeriodPeriodHighHighCurrent vs Highvs HighLowLowCurrent vs Lowvs Low
1M1-Month17.11-5.1%12.94+25.4%
3M3-Month17.11-5.1%11.86+36.9%
6M6-Month17.11-5.1%11.86+36.9%
1Y1-Year18.10-10.3%11.86+36.9%
3Y3-Year19.16-15.3%-10.04+261.6%
5Y5-Year19.16-15.3%-10.04+261.6%
All-TimeAll-Time19.16-15.3%-10.04+261.6%

TBBB PB Ratio History

DateValue
2025
16.23(-0.7%)
DateValue
2024
16.35

FAQ

  • What is BBB Foods Inc. price to book ratio?
  • What is the all-time high PB ratio for BBB Foods Inc.?
  • What is TBBB price to book ratio year-to-date change?
  • What is BBB Foods Inc. PB ratio year-on-year change?

What is BBB Foods Inc. price to book ratio?

The current PB ratio of TBBB is 16.23

What is the all-time high PB ratio for BBB Foods Inc.?

BBB Foods Inc. all-time high price to book ratio is 19.16

What is TBBB price to book ratio year-to-date change?

BBB Foods Inc. price to book ratio has changed by -0.12 (-0.73%) since the beginning of the year

What is BBB Foods Inc. PB ratio year-on-year change?

Over the past year, TBBB price to book ratio has changed by -0.14 (-0.86%)
On this page