What is the difference between Golden Rice 1 and 2?

Could you please elaborate on the distinctions between Golden Rice 1 and 2? I'm interested in understanding how these two varieties differ in terms of their genetic modifications, nutritional content, agricultural practices required for cultivation, and any potential environmental or health impacts they may have. Could you also discuss any advancements or improvements that Golden Rice 2 might offer compared to its predecessor? I'm particularly curious about the science behind these differences and how they might affect farmers and consumers alike.